Ramp Pasta

Whenever I think of fresh and vibrant flavors, the first dish that comes to mind is Ramp Pasta. Ramps, those wild leeks that spring up around this time of year, have a unique earthy flavor that I can’t resist. I remember the first time I tasted this dish at a local farmer’s market. The aroma of sautéed ramps filled the air, and I was instantly hooked. I decided to recreate it at home, and now it’s a staple in my kitchen. It’s incredible how a few simple ingredients can come together to create something truly special. The combination of fresh ramps, creamy Parmesan, and perfectly cooked pasta is absolutely divine. If you haven’t tried Ramp Pasta, you’re in for a treat. It’s perfect for a light spring dinner, and I love serving it with a crisp salad or a glass of sparkling water. Trust me, once you make it, you’ll understand why ramps are one of my favorite seasonal ingredients.

When I first started cooking with ramps, I was amazed at their versatility. They can be used in everything from soups to sauces, but I find they shine the brightest when tossed with pasta. The way the flavors meld together is nothing short of magical. In this recipe, I’ll share tips and tricks that I’ve learned along the way, so you can enjoy Ramp Pasta just like I do!

Recipe Ingredients for Ramp Pasta

Cooking is all about balance and harmony, and that’s exactly what you’ll find in the ingredients for Ramp Pasta. Each component plays a crucial role in creating a dish that is both flavorful and satisfying. The ramps offer a unique taste that blends perfectly with the creamy Parmesan, while the pasta serves as the perfect base to bring it all together.

• 8 ramps, cleaned and dried: These wild leeks provide a robust, earthy flavor that brightens the dish.
• 1 1/2 cups Parmesan-Reggiano, finely grated: This cheese adds a rich creaminess that complements the ramps wonderfully.
• 2 teaspoons freshly ground black pepper: A sprinkle of this spice enhances the overall flavor and provides a subtle kick.
• Kosher salt: Essential for seasoning the pasta water and enhancing all the flavors.
• 1 pound pasta, of choice: I love using bucatini for its chewy texture, but feel free to use your favorite type.
• 1 tablespoon olive oil: This oil helps to sauté the ramps and adds a fruity note.
• 3 tablespoons unsalted butter: Butter enriches the sauce, giving it that luxurious mouthfeel.
• 1 to 1 1/2 cups pasta water: This is the secret ingredient for creating a saucy finish that clings to the pasta.

Recipe Steps for Ramp Pasta

Cooking Ramp Pasta is an enjoyable experience, and I love taking my time to appreciate each step. It’s a wonderful process that brings together the flavors and textures into a harmonious dish. Let’s get started!

1. Trim the ramps and discard the ends. Slice up the bulbs of the ramps and set them to one side of the cutting board. Chop up the green parts, roughly, and set those to the opposite side of the cutting board. We’ll add these at different times to the pasta!
2. Since this recipe goes quickly, make sure you grate the Parmesan now. Ground up your black pepper and grab your Kosher salt. It goes quickly, and preparation is key here.
3. Bring a pot of salted water to a boil. Add the pasta and make sure it’s fully submerged in the hot water. Set your timer to three minutes. Place a large saucepan on the burner next to the pot of pasta.
4. Most pasta will take about nine minutes to be al dente. At the three-minute mark, pour the olive oil in the saucepan and turn the flame to medium-high heat.
5. When warm, add the sliced bulbs of the ramps and cook for about one minute. It doesn’t take much for the ramps to get warm and become slightly softened.
6. Using your liquid measuring cup, scoop out one cup of pasta water and pour it into the saucepan. Add the finely grated Parmesan, black pepper, and butter.
7. Turn the flame to high heat and bring the mixture to a rapid simmer and cook for about two to three minutes. Give it a good stir, and then start tasting the pasta.
8. When it’s cooked, using a pair of tongs, bring the pasta over to the saucepan. Add the remaining cheese and more black pepper if you like.

Recipe Tips about Ramp Pasta

Whether you’re a seasoned chef or a beginner, these tips for making Ramp Pasta will help ensure your dish turns out perfectly every time.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: While it’s best fresh, you can freeze Ramp Pasta for up to two months. Just be sure to cool it completely before freezing.
• Pairing: This dish pairs beautifully with a light salad or grilled vegetables to keep the meal fresh and light.
• Garnish: A sprinkle of fresh herbs like parsley or a squeeze of lemon juice can elevate the flavors significantly.
• Cooking Tips: When cooking pasta, remember to stir occasionally to prevent sticking.

Perfect Matches for Ramp Pasta

Serving Ramp Pasta is all about creating the perfect dining experience. Here are some ideas to complement your dish:

• Side Salads: Pair it with a refreshing arugula salad topped with lemon vinaigrette.
• Seasonal Vegetables: Roasted asparagus or sautéed greens make excellent accompaniments.
• Light Appetizers: Consider serving bruschetta or a cheese platter to start.
• Celebratory Occasions: This dish is perfect for spring gatherings or intimate dinners.
• Wine Pairing: A crisp white wine can enhance the freshness of the ramp flavors beautifully.

FAQ

Conclusion

Ramp Pasta is a celebration of spring flavors, combining the earthy essence of ramps with creamy Parmesan for a delightful dish. It’s quick to prepare, making it ideal for busy weeknights while still offering a touch of elegance. I encourage you to try this recipe soon and indulge in the deliciousness that spring has to offer!

Ramp Pasta

The ultimate comfort food, Ramp Pasta is a creamy, earthy delight that's perfect for spring. With vibrant ramps and rich Parmesan, this dish is a quick and satisfying weeknight dinner. Make it tonight and enjoy the fresh flavors of the season!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 8 pieces Ramps cleaned and dried
• 1.5 cups Parmesan-Reggiano finely grated
• 2 teaspoons Freshly ground black pepper
• to taste Kosher salt
• 1 pound Pasta of choice, I used bucatini
• 1 tablespoon Olive oil
• 3 tablespoons Unsalted butter
• 1 to 1.5 cups Pasta water (issa vibe so this amount will vary)

Equipment

• Skillet
• Pot
• Tongs

Method

 

1. Trim the ramps and discard the ends. Slice up the bulbs of the ramps and set them to one side of the cutting board. Chop up the green parts, roughly, and set those to the opposite side of the cutting board. We’re going to add these at different times to the pasta!
2. Since this recipe goes quickly, make sure you grate the Parmesan now. And ground up your black pepper. Grab your Kosher salt. It goes quickly. Also, make sure you have a small liquid measuring cup OR even a dry measuring cup will be helpful (we’re gonna use this when we scoop out the pasta water).
3. Bring a pot of salted water to a boil. Add the pasta and make sure it’s fully submerged in the hot water. Set your timer to three minutes. Place a large saucepan on the burner next to the pot of pasta. Most pastas will take about nine minutes to be al dente.
4. At the three minute mark, pour the olive oil in the saucepan and turn the flame to medium-high heat. When warm, add the ramps and cook for about one minute. It doesn’t take much for the ramps to get warm and become slightly softened.
5. Using your liquid measuring cup, scoop out one cup of pasta water and pour it into the saucepan. Add the finely grated Parmesan, black pepper, and butter. Turn the flame to high heat and bring the mixture to a rapid simmer and cook for about two to three minutes. Give it a good stir and then start tasting the pasta.
6. When it’s cooked, using a pair of tongs, bring the pasta over to the saucepan. Add the remaining cheese and more black pepper (if you like).

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
• Tip 2: While it’s best fresh, you can freeze Ramp Pasta for up to two months. Just be sure to cool it completely before freezing.
• Tip 3: This dish pairs beautifully with a light salad or grilled vegetables to keep the meal fresh and light.
• Tip 4: A sprinkle of fresh herbs like parsley or a squeeze of lemon juice can elevate the flavors significantly.
• Tip 5: When cooking pasta, remember to stir occasionally to prevent sticking.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.