• ¼ lb Fresh Morels
• 1 lb fresh Pasta
• 1 lb English Peas, shelled
• 1 Spring Onion, sliced thinly
• ½ cup minced Basil
• 3 Tbsp Crème Fraîche
• 2 Garlic Cloves, sliced thinly
• 1 Tbsp Butter
• Sea Salt and Pepper

Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, add peas to the pan. Heat  butter in a large sauté pan and morels and peas. Cook until peas are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper.

Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to a large bowl. Immediately toss pasta with peas and morels, crème fraîche and basil. Season with salt and pepper to taste. Add more crème fraîche and basil if desired.