½teaspoonfreshly ground black pepperor more to taste
2 ½poundsboneless chicken breastspoached (see recipe intro) and cubed
1cuproughly chopped Picholine or other green olives
In a medium sized skillet, heat the oil over medium heat and sauté a little more than half of the ramps for about 15 minutes until very tender.
Meanwhile, cook the pasta according to package directions, drain and rinse under cool water.
While the pasta and ramps are cooking, in a food processor or blender, make the vinaigrette. Combine the rest of the ramps, vinegar, olive oil, honey, Dijon, salt and pepper. Puree.
In a large bowl, combine the cooked ramps, cooked and cooled pasta, vinaigrette, chicken cubes, and olives, toss very well to combine thoroughly. I find it best to use hands for this to really get the sautéed ramps well distributed, but if that doesn't appeal, of course you can use a spoon. Serve cool or at room temperature.