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.
I will pre-emptively state that while I love ramps, and get a zen-like pleasure from digging them up 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. But if you want to know more about what this whole ramp thing is all about, here’s a bit more info.
This vegetarian dish is so, so pretty. This is a substantial pasta, crammed with a heap of green vegetables. I used penne rigate, but you could use any pasta you like. This was paired up with Horseradish Ginger Salmon and a plate with more spring in its step would be hard to find (sorry, it slipped out and I couldn’t stop it).
If making the sauce at the same time as the pasta feels too multi-task-ey for you, make the pasta and edamame first, reserve 1/2 cup cooking water, then drain. Then make the sauce, and add the pasta back in to reheat.
What Else Can I Make with Ramps?:
- Pasta Salad with Chicken, Picholine Olives, and Ramp Vinaigrette
- Green Olive and Ramp Tapenade
- Pasta and Salmon Salad with Ramp Dressing
- Ramp Chimichurri Sauce
- Simple Ramp Pasta
- Spring Ramp and Pea Risotto
Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce
- ½ pound about 20 nice sized ramps, cleaned and trimmed
- Kosher salt and freshly ground pepper to taste
- 1 pound dried chunky pasta such as penne rigate
- 1 12-ounce bag frozen shelled edamame
- 1 tablespoon unsalted butter
- 1 pound sugar snap peas trimmed
- Generous pinch red pepper flakes or to taste
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan plus more for serving
- red pepper flakes optional
- Slice the ramps, separating the slices of the white bulb into one pile, and the ribbon-ey slices of the leaves and any thin stems into a different pile (discard any yellowed leaves).
- Heat the olive oil in a large skillet over medium heat. Add the sliced white parts of the ramps, and sauté for about 8 minutes, until tender.
- 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. Remove 1/2 cup of the cooking water before draining.
- 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 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.
- 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 the red pepper flakes, if using, 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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