Ramps-n-PastaPosted: April 20, 2010
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.
- 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)
- 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.
- 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.
- Add the ramps and cook for a few minutes.
- 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.