Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce

Serves 6 to 8


If you saw this on a menu, you’d order it, right?  Well, if you hurry and grab some ramps  from your local farmers’ market (or if you’re lucky, find a place to forage them yourself), you can make it in very short order, and for far less that you’d pay at the type of restaurant that would serve such a dish.  Whew, that was a long sentence.

This is a new version of a rampy pasta recipe I came up with last spring, but it’s a bit more substantial , crammed with a heap of green vegetables.  And if you want to know more about what this whole ramp thing is all about, here’s a bit more info.  But I will pre-emptively state that while I love ramps, and get a zen-like pleasure from picking them every spring during their short life span, I don’t think that any vegetable should be put on a pedestal.  Pedestals are for other things.

This vegetarian dish is so, so pretty.  I served it with teriyaki salmon (here’s the teriyaki sauce), and a plate with more spring in its step would be hard to find (sorry, it slipped out and I couldn’t stop it).  The pasta in the photo is mostaccioli, a short, chunky tubular pasta, which translates to “moustache” in Italian.  I am a sucker for a good pasta name translation.


Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce


  • 1 1/4 pound (about 20 nice sized) ramps, cleaned and trimmed
  • Kosher salt and freshly ground pepper to taste
  • 1 pounds dried chunky pasta, such as mostaccioli
  • 1 (12-ounce bag) frozen shelled edamame
  • 1 tablespoons unsalted butter
  • 1 pounds sugar snap peas, trimmed
  • Generous pinch red pepper flakes, or to taste
  • ½ cups heavy cream
  • ¼ cups freshly grated Parmesan, plus more for serving

1. Slice the ramps, separating the slices of the bulb into one pile, and the ribbon-ey slices of the leaves and any thin stems into a different pile (discard any yellowed leaves).

2. Heat the olive oil in a large skillet over medium heat. Add the sliced bulbs and stems of the ramps, and sauté for about 8 minutes, until tender.

3. Meanwhile, bring a large pot of water to a boil. When it comes to a boil, add a generous amount of salt. Add the pasta and stir. Allow to return to a simmer.  When the pasta has about 5 minutes left until it’s done, according to package directions, add the edamame, and continue to cook until the pasta and the edamame are cooked to your liking.

4. While the pasta is cooking, when the ramp bulbs are tender, add the butter to the ramps, along with the sliced ramp leaves, sugar snap peas, and red pepper flakes.  Season with salt and pepper, and sauté for another 4 or 5 minutes until everything is wilted and tender.  Add a couple of ladles of the pasta cooking water to the ramp mixture (this will help create a sauce which will bind nicely to the pasta), and the cream . Bring to a simmer, stirring occasionally, tasting and seasoning with salt and pepper as needed.

5. When the pasta and edamame are tender, drain them, and return to the pot.  Add the ramp sauce to the pasta, along with ¼ cup of the Parmesan, and toss to combine.  Turn into a serving bowl and serve hot, with lots of grated Parmesan passed at the table.

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