Serve spring on a plate with pasta, morel mushrooms, and peas in a light and creamy sauce.

Add pasta, and cook according to package directions for al dente.

Drain, reserving 3/4 cup cooking water.

Southern Living Pasta with Morel-and-Pea Cream Sauce in a bowl to serve

Credit:Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen

While pasta cooks, heat a large skillet over medium-high.

Add olive oil to skillet, swirling to coat.

Add mushrooms; cook, stirring occasionally, until mushrooms start to brown and soften, about 4 minutes.

Add butter, shallot, and peas.

Cook, stirring often, until shallot softens and mushrooms are brown in spots, about 3 minutes.

Stir in wine; cook, stirring occasionally, until wine evaporates, about 1 minute.

Stir in cream, cooked pasta, and 1/3 cup of the reserved cooking water.

Cook, stirring often, until sauce clings to pasta, 3 to 4 minutes.

Remove from heat, and gradually stir in cheese.

Sprinkle with garlic chives and tarragon.