Place a large sauté pan, with 3 tablespoons of extra virgin olive oil over medium heat. Add the shallots, garlic and morel mushrooms and sauté, stirring occasionally, for about 10 minutes. Add the peas and water to the pan and continue cooking for about 10 minutes until the peas are tender.

Keep the heat on medium and whisk the butter into the pan, a piece at a time, being sure to melt each piece before adding the second. This is called Beurre Monte ‘(pronounced burr montay) and is a technique for creating a light, buttery sauce. The water and cold butter should form an emulsified sauce when whisked together over medium heat. This is an easy technique and just sounds complicated!

Toss in the pasta and parmesan cheese and adjust seasoning with salt and pepper. Garnish with my favorite delicate herb, chervil or chopped parsley. Serve immediately.