Get Your Guy Off the Sofa And Into the Kitchen

by Gourmand and hostess Califia Suntree

2. Mince the shallot. Slice the carrots on the diagonal into bite-size pieces. Snip off the morel stems and slice the caps.
[PREP COOK passes the ragout to STOVE COOK and starts making Mint Pesto (see recipe)while STOVE COOK takes over the ragout at Step 3.]

3. Heat 2 tablespoons olive oil in a medium skillet or shallow pan with a lid. Sauté the shallot over medium-low heat just until translucent (not brown). Add the artichokes and carrots and sauté for 2 or 3 minutes. Cover and cook until tender, about 5 more minutes (stir occasionally so nothing sticks).

4. Add the mushrooms and 1/2 teaspoon salt, stir and continue to cook, covered, until the mushrooms are soft, about 5 minutes. Add the peas and cook uncovered 2 more minutes.
[STOVE COOK moves on to Seared Lamb while PREP COOK takes over the pasta at Step 5.]

5. Cook pasta until al dente (approx. 5 minutes). Drain the cooked pasta and toss it with the Ragout and Mint Pesto to taste. (Any extra pesto can be stored in a jar, refrigerated, for a week.) Keep the pasta warm in a covered pan on the stove until ready to serve.

Mint Pesto
1 1/2 cups mint leaves (washed and spun dry)
1/2 cup basil leaves (washed and spun dry)
2 cloves garlic
1/4 cup olive oil
1/4 cup grated Parmesan cheese, plus extra for topping