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.
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.