It’s Ramp Season! I look forward to this time of year.
Thanks to High Ridge Hydroponics I got my hands on a few bunches of freshly foraged local ramps. The first thing I cooked was Pappardelle with Ramps. Only 7 ingredients were needed for this dish and I cooked it in under 20 minutes.
Ingredients
- 2 cloves of garlic, chopped
- 2 tablespoons of butter
- 1 bunch ramps
- 1/2 package pappardelle cooked al dente. I use Garofalo pappardelle.
- Drizzle of olive oil
- salt and pepper, to taste
- Grated Parmigiano Reggiano
Directions
- Cook pasta according to package directions. Season water with salt. Remember, like what Lidia Bastianich says, to make it as salty as the Mediterranean Sea. Set aside 1 cup of pasta water.
- Cut ramp bulbs, set aside.
- In a large sauté pan, melt butter. Add olive oil, garlic, ramp bulbs.
- After about 2 minutes, add the ramp greens and toss.
- Next add cooked pasta and some pasta water. Toss until coated. If the pasta is dry add more pasta water. Season with salt and pepper.
- Plate and top with freshly grated Parmigiano Reggiano.
- Enjoy.
