Instructions

Sauté the garlic and shallots in 3 tablespoons butter over medium heat for 2 minutes. Add the cream and reduce slightly. Add the vermouth and mascarpone a little at a time, stirring well after each addition. After the cheese has melted, add the nutmeg and salt and pepper to taste. This can be made earlier in the day and re-heated just before assembling the pasta.

To prepare the mushrooms, use a brush or cloth to gently clean them. They are usually very clean and shouldn't be washed in water.

Heat 2 tablespoons of butter in a sauté pan, add 1 clove minced garlic and cook over medium for one minute. Add the morels, whole or sliced, and sauté for 4 to 5 minutes. Remove from heat and set aside.

Just before serving, heat the mascarpone sauce over low heat. Place the prepared parppardelle in a large mixing bowl. Add the hot mascarpone sauce, sugar snap peas, asparagus and morel mushrooms. Toss gently to coat the pasta, mushrooms and vegetables with the sauce. Arrange on 4 plates, garnish with the edible flowers and drizzle with a tiny bit of white truffle oil.