Simple Ramp Pasta
A simple ramp pasta to make the most out of the ultra seasonal ingredient.Katie Workman #comfortfoodfeast, how to cook ramps, Parmesan, pasta, ramps, spring, vegetables, vegetarian
Serving Size: 4 to 6
Oh, hi, it’s me again. And I’m talking about ramps again.
This is the problem with ultra seasonal ingredients – you have to cook them furiously while they are around to milk every ramp-ey (or soft shell crab-ey or corn-ey) moment.
On one hand, frankly, this can be kind of annoying. Maybe you don’t want ramps every other night for two weeks. Maybe, more vocally, your kids don’t. And when my kids start making dinner for all of us, then that will be their perogative. But if you don’t eat them greedily, you might have ramp-grets. (Sorry.)
My kids pick these with me every spring. They don’t always do it willingly (see above), but it’s one of my favorite outdoorsy moments with them every year.
This is the dish to make if you’ve gotten hold of some ramps, either through your own labor, or via a farmers’ market, and you want to make something with them stat, without a whole lot of thought or time.
What Else Can I Make with Ramps?:
- Pasta Salad with Chicken, Picholine Olives, and Ramp VinaigretteRamp Chimichurri Crostinis
- Green Olive and Ramp Tapenade
- Pasta and Salmon Salad with Ramp Dressing
- Ramp Chimichurri Sauce
- Spring Ramp and Pea Risotto
- Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce
Simple Ramp Pasta
- 1 pound ramps, cleaned and trimmed (you got more? use more)
- 3 tablespoons olive oil, plus more for serving
- Kosher salt to taste
- Freshly ground pepper, to taste
- 1 pound linguine or other long pasta
- ½ cup dry white wine
- 2 cups low-sodium chicken or vegetable broth
- ½ teaspoon red pepper flakes, to taste
- ½ cup heavy or whipping cream
- ½ cup freshly grated Parmesan, plus more to serve
1. Slice the ramps, in half crosswise, separating the whites and greens into separate parts. Very roughly chop the bulbs, leaving some large pieces. Very roughly the leaves, leaving most of the greens in large pieces.
2. Heat the olive oil in a large skillet over medium heat. Add the white ramp bulbs, season with salt and pepper and sauté for about 8 minutes, then add the leaves and saute everything for another 5 or 6 minutes until the ramps are quite 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 cook according to package directions, just until al dente. Just before draining remove 1 cup of the cooking water, and after draining return the pasta to the pot.
4. When the ramps are tender, turn the heat to high, add the white wine, and stir to reduce the wine by half and deglaze the pan. Scrape the ramps and remaining wine into the pot with the drained pasta, and place the pot over high heat. Add the chicken broth, red pepper flakes, and about half a cup of the cooking water. Stir and toss until the liquid reduces a bit into a sauce and absorbs into the pasta, and the pasta become tender, adding more of the cooking water as needed/desired. Add the heavy cream, toss for another minute, then add the cheese, and stir until it melts into the sauce, and everything is hot and well combined.
5. Serve hot, with extra grated Parm, if desired.