As much as I look forward to peas, spring onions, and asparagus this season, I look forward to morel mushrooms. –Rach
Bring a large pot of water to a boil for the pasta.
Quarter the morels lengthwise and remove any bits of grit.
In a large skillet, heat the oil, two turns of the pan, over medium to medium-high. Melt the butter into the oil. Add the mushrooms; cook, stirring often, until browned, 3 to 4 minutes. Add the shallots and garlic; season with salt and pepper. Toss until the shallots soften, 3 to 4 minutes more. Add the Marsala; cook, stirring often, until absorbed, about 3 minutes. Add the cream and tarragon. Bring to a bubble. Reduce heat to medium. Add the peas. Simmer until the sauce is slightly reduced, 3 to 4 minutes.
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out about half a cup of the starchy cooking water, then drain the pasta. Mix the pasta, cooking water, Parm, and lemon juice into the sauce; season. Top with the pea shoots.