By: Adapted from Harmony Valley Farm
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!
Time: Preparation 20 minutes
Serving: 2
Ingredients
- 1 pound spaghetti
- 2 bunches ramps
- 1 teaspoon finely grated lemon zest
- 1/4 cup extra virgin olive oil
- parmesan
Preparation
- Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup of the pasta water.
- Blanch whole ramps in boiling, salted water for 2-3 seconds. Coarsely chop, and place in the pitcher of a blender with the lemon zest, 1/2 cup of the reserved pasta water, and olive oil. Purée until smooth. Season with salt to taste.
- 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. Serve hot.
