Pasta with Ramps
You make the sauce while the pasta cooks. Nothing could be simpler. Ramps add that wild, natural flavor that lifts the pasta dish to eloquence.
It serves four and is adapted from a recipe printed in the April 2000 edition of Gourmet Magazine.
Trim the roots from the ramps and slip off the outer skin on the bulbs. Blanch in a 6-quart pot of boiling salted water for 2 or 3 seconds, then transfer immediately to a cutting board with tongs.
Chop the ramps and put them in a blender with the lemon zest and the olive oil.
Add the pasta to the boiling water and cook according to package directions.
Ladle out 1/2 cup of the pasta water and add it to the blender. Puree the ramps until they are a smooth consistency. Season with salt.
Continue cooking the pasta, then ladle out an additional 1 cup of water before draining the pasta in a colander.
Keeping the heat set at medium, return the pasta to the pot with the ramp puree and toss with Parmesan cheese.
If needed, thin the sauce with pasta water as needed to coat the pasta.