Ramps-n-Pasta

As I said in my last post, ramps are back!  I love the flavor of ramps and would gladly buy many many pounds of them, but since they are a little over $9 a pound, it’s not in our budget.  In celebration, I cooked up some ramps and pasta last night and we had it with olive bread (thanks mom) and some quick pesto that I also made last night.  Swoon.

Ramps-n-Pasta

Ingredients:

  • bunch of ramps (6 or 7, more if you’ve got em), chopped and washed (leaves and steam)
  • 3 shallots, finely chopped
  • 1/2 lb pasta
  • salt and pepper
  • olive oil
  • Parmesan or Pecorino
  • wine (if you’ve got some)

To Do:

  1. Bring a large pot of generously salted water to boil and add some olive oil.  Add the pasta and give it all a good stir.  Cook until al dente.
  2. Meanwhile, heat up a couple of tablespoons of olive oil or butter in a small pan.  Add the shallots and cook until lightly browned.  Throw in a splash of wine (white is best) if you have some around, if not, no biggie, just add a splash of pasta water.
  3. Add the ramps and cook for a few minutes.
  4. Pour the whole mess over the cooked and drained pasta.  Add some grated cheese and pepper and taste.  Add salt if necessary.  Stir it up.
  5. EAT!

7 Comments on “Ramps-n-Pasta”

  1. ephelba says:

    Glad you enjoy ramps. You might be interested in supporting ethical harvesting of them. One place to read up on that is here:

    http://www.hawthornehillherbs.com/content/consider-ethical-harvesting-wild-leeks

  2. Diane says:

    I freeze leftover wine (I know, what’s that – right?) in small baggies and use for risottos, sauces, spaghetti sauce etc. It’s very handy to have in the freezer, as I’d never open a bottle of wine just for cooking.

    • tinaspins says:

      Freezing leftover wine is a GREAT idea and excellent for what you use it for. Also great to toss into soup stock to liven it up a bit.

  3. regina says:

    just found the blog- LOVE it! and wanted to let you know that ramps are 3 bucks a bunch at the union square farmers market…some of the farmers have huge bunches too!

  4. regina says:

    yup! and asparagus was 4 bucks a lb. You guys eat more veggies than me and mine but we’ve been eating $6 worth of asparagus all this past week (almost every meal has had at least 4-8 stalks a person) the market downtown brooklyn may be slightly cheaper (i know their tomato starts are a dollar each)…

  5. Sarah says:

    Could you post your pesto recipe, or link me to it if it’s in an earlier post? I just bought a food processor, and pesto making is first on my list!


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