- 1 lb
- 2 bn
- ramps (trimmed, about 1/2 pound)
- 1 t
- finely grated lemon zest
- 1⁄4 c
- extra virgin olive oil
- parmesan (freshly grated, optional)
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!
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.