Ramps are a delicious wild plant that lends a complex onion-like flavor to dishes. It's native to WI and only available at the beginning of spring. Enjoy this delicious tidbit of nature while you can!
|2 bn||ramps (approx. 1/2 lb)|
|1 t||finely grated lemon zest|
|1⁄4 c||extra virgin olive oil|
|2 T||freshly grated parmesan (optional)|
Blanch whole ramps in boiling, salted water for 2-3 seconds. Coarsely chop and put into blender with the lemon zest. Cook pasta on the side until al dente. Retain water. Ladle ½ c. pasta water into blender and puree the ramps until smooth. Season with salt as you like. Place pasta in pot with ramp puree and toss with Parmesan over moderate heat for 1-2 minutes. Thin sauce with extra pasta water as needed to coat pasta.