Pappardelle with Morels, Fiddle Heads, Spring Peas and Béchamel Sauce

INGREDIENTS

Diamond Crystal Salt Co.^™ Kosher Salt and ground black pepper

1/2 cup fresh shelled peas

4 tablespoons butter

1/4 pound morels, about 8 medium

1/2 cup fiddle head ferns

8 ounces pasta

1 cup finely grated Parmesan

Béchamel Sauce

 5 tablespoons butter

¼ cup all-purpose flour

1 quart milk

 1 teaspoon Diamond Crystal Salt Co.^™ Kosher Salt, or more to taste

¼ teaspoon freshly grated nutmeg

DIRECTIONS

Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.

Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way. Toss fiddleheads and morels in skillet, brown them lightly in the butter, seasoning them with salt and pepper.

Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and fiddleheads and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas. Toss with the Parmesan and lots of black pepper and serve with Béchamel on the side. 

Béchamel Sauce

Melt butter in a large saucepan over medium heat. Add flour and whisk into the melted butter until smooth. Cook and stir until flour turns a light, golden, sandy color, about 7 minutes.

Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes. Season with salt and nutmeg.