Fusilli With Peas, Morels, Mint And Pecorino

• 1 tablespoon vegetable oil
• 1 large shallot, finely chopped
• 2/3 cup chopped morel mushrooms (or dried and reconstituted in boiling water)
• 2 cups chicken or vegetable stock
• 8 ounces fusilli (or another short pasta shape)
• 1/4 cup heavy cream
• 1/2 cup shelled new peas
• 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
• salt and freshly ground pepper
• 3 tablespoons chopped fresh mint

1. Bring a large pot of salted water to a boil over high heat. Meanwhile, heat the oil in a large, deep frying pan over a medium-low flame and add the shallot. Saute the shallot until softened, about 5 minutes, stirring frequently and making sure it does not brown. Add the morels and cook for 3 minutes, stirring once or twice. Add the stock, turn up the heat and simmer until reduced by half, about 5 minutes.
2. Add the pasta to the boiling water and cook according to the package directions, until just al dente. While the pasta is cooking, add the cream and peas to the sauce and simmer for about a minute, just until the peas turn bright green. Add salt and pepper to taste and keep warm.
3. When the pasta is cooked, use a slotted spoon to transfer it to the frying pan, and over the lowest possible flame, stir everything through for about 30 seconds. If the sauce seems too thick (it should resemble a light broth), you may add up to a 1/2 cup of the pasta water, a little bit at a time. Turn off the heat and quickly fold in the grated pecorino and mint. Serve immediately with additional grated cheese.

vegetable oil, shallot, morel mushrooms, chicken, fusilli, heavy cream, shelled new peas, freshly grated pecorino romano cheese, salt, fresh mint

Taken from food52.com/recipes/129-fusilli-with-peas-morels-mint-and-pecorino (may not work)