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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Every spring people make a hullabaloo about ramps, the wild leeks that grow in the forests of the East Coast, for good reason: they're wonderful, with a garlic-heavy leek flavor and a subtle sweetness. I pickle the ramps, put them in just about everything we eat (they're particularly great in omelets), and give them away by the armload. This pasta is a simple way to highlight their flavor. Ingredients:
1 tablespoon extra-virgin olive oil |
4 ounces ramps, white and pink parts finely chopped and greens cut into 1-inch pieces |
kosher salt |
1/2 teaspoon black pepper |
1 cup heavy cream |
1/2 cup finely grated parmigiano-reggiano, plus more for sprinkling |
8 ounces dried egg tagliatelle or fettuccine |
Directions:
1. Heat the oil in a deep heavy skillet (preferably cast-iron) over medium-high heat until it shimmers. Cook the white and pink parts of the ramps with 3/4 teaspoon salt and the pepper, stirring occasionally, until they are golden, about 5 minutes. Add the cream and the ramp greens and boil until the sauce is slightly thickened, 2 to 3 minutes. Remove the skillet from the heat and stir in the Parmesan.
2. In a large pot of heavily salted boiling water, cook the pasta until it is al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta.
3. Add the pasta to the sauce in the skillet, along with 1/4 cup of the cooking water, tossing to coat. Thin the sauce with more cooking water, if you prefer a looser sauce. Serve immediately, with additional cheese for sprinkling.
4. From The Farm by Ian Knauer. Copyright © 2012 by Ian Knauer; photographs copyright © 2012 by Hirsheimer & Hamilton. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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