1 ½ cups Fresh Pasta (Cavatappi is best), cooked
1/3-1/2 lb. Morels
1 ½ cups English Peas, shelled
1/3 lb. Baby Spinach
1 pkg. Ramps, chopped (white part separated from green) or substitute 1 cup of chopped leeks
1 ½ pints Light Cream
2 Tbs. Savory, chopped
2 Tbs. Truffle Butter
2 Tbs. Olive Oil
Salt and Pepper

Heat olive oil in a sauté pan over medium high heat. Add morels and cook until golden brown, about 6-8 minutes. Add white part or ramps and cook for 1 minute. Add cream and simmer until thick. Add peas and simmer until tender, about 3-4 minutes. Remove pan from heat. Add in pasta, spinach, green ramps, savory, and truffle butter. Toss together and adjust seasoning.