Ingredients:

• 12 ounces fresh morels (cleaned and coarsely chopped)
• 4 ounces ramps, cleaned and cut into ½ inch pieace
• 1 Tbsp butter
• ¼ cups diced cooked ham
• ¼ cup dry white wine
• ¾ cup whipping cream
• ½ cup frozen peas, thawed
• 1 ½ tsp snipped fresh thyme
• Salt and cracked black pepper
• 10 ounces dried linguine pasta
• ¼ cup chopped fresh Italian parsley
• Shaved parmesan cheese, optional

Directions:

1. In a very large skillet over medium-high heat cook and stir morels and ramps in hot butter for 4 to 5 minutes until just tender. With a slotted spoon, remove mixture to a bowl.
2. Add ham to skillet. Cook and stir for 3 to 4 minutes until just starting to brown. Remove skillet from heat. Add white wine to skillet. Return to heat and cook for 1 minute. Add cream and stock. Cook and stir occasionally for 6 to 8 minutes until sauce coats the back of a wooden spoon. Return morels to skillet with peas and thyme. Cook for 3 to 4 minutes or until peas are just tender. Season to taste with salt and pepper.
3. Meanwhile, in a large pot of salted water cook linguine according to package directions; drain. Return to pot over low heat with sauce and parsley. Toss until well-combined. Transfer to serving bowl. Serve with shaved parmesan if you like.