Ramp Pasta is a delightful way to celebrate spring’s wild onions! Toss in some fresh herbs and a sprinkle of cheese for a taste of the season.
Directions
Directions
1
Fill a large pot with water and bring to a boil. Season heavily with salt and cook spaghetti until al dente. Drain reserving a cup of pasta cooking liquid.
2
While water is coming to a boil, heat a large pan over medium heat. Add ¼ cup of olive oil, followed by ramp bulbs and hot pepper flakes. Season with salt and pepper, and sauté until translucent, about 5 minutes. Add leaves and season with salt and pepper. Cook until just wilted, about 3 minutes. Set aside until pasta is cooked.
3
Add cooked spaghetti to pan with ramps and toss to combine. Stir in cheese, zest, remaining 2 tablespoons oil and reserved pasta water, as needed, to create sauce. Cook over medium heat until sauce comes together. Season with salt and pepper to taste.
4
Divide pasta among serving dishes. Top with cheese, olive oil, pepper and lemon zest, as desired. Enjoy.
Ramp Pasta is a delightful way to celebrate spring’s wild onions! Toss in some fresh herbs and a sprinkle of cheese for a taste of the season.
Ingredients
☐12oz spaghetti
☐1 lb ramps, greens, and bulbs divided (greens torn into 2-inch pieces, bulbs thinly sliced)
☐¼ cup + 2 tbsp extra virgin olive oil, divided
☐Few pinches of hot red pepper flakes
☐½ cup freshly grated Parmigiano Reggiano cheese, plus more for serving
☐1 tbsp finely grated lemon zest
☐Lemon wedges, for serving
☐Kosher salt and fresh cracked pepper
Directions
Fill a large pot with water and bring to a boil. Season heavily with salt and cook spaghetti until al dente. Drain reserving a cup of pasta cooking liquid.
While water is coming to a boil, heat a large pan over medium heat. Add ¼ cup of olive oil, followed by ramp bulbs and hot pepper flakes. Season with salt and pepper, and sauté until translucent, about 5 minutes. Add leaves and season with salt and pepper. Cook until just wilted, about 3 minutes. Set aside until pasta is cooked.
Add cooked spaghetti to pan with ramps and toss to combine. Stir in cheese, zest, remaining 2 tablespoons oil and reserved pasta water, as needed, to create sauce. Cook over medium heat until sauce comes together. Season with salt and pepper to taste.
Divide pasta among serving dishes. Top with cheese, olive oil, pepper and lemon zest, as desired. Enjoy.
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