Last week I was super excited to have this shot (above) on the front cover of the New York Times Food section! It's an ingredient shot for Mark Bittman's piece about cooking with morels and peas to make a great springtime pasta dish. Yes, morels are very pricy, but as Bittman suggests, a few of these guys go a long way. And, really this is the perfect time to make this dish, the farmer's market is booming with fresh peas. I also used fresh pasta from Eataly making this meal even more delicious.
