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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Pastas > Pasta with Ramps |
Pasta with Ramps
This is a scrumptious "no frills" recipe that is easy to make
and even easier to consume. It serves four and is adapted from a
recipe printed in the April 2000 edition of Gourmet Magazine.
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Ingredients:
1/2 pound fresh Ramps
1 teaspoon finely grated fresh lemon zest
1/4 cup extra virgin olive oil
1 pound spaghetti
1 tablespoons freshly grated parmesan cheese
Preparation:
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.
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