The spring air makes me forget about protein-centric meals and crave simple meals where seasonal vegetables take the lead role. For this dish, I used fresh whole wheat fettuccine from Knoll Crest Farm, but a thinner pasta like fresh linguine would work best in letting the flavor of the ramps come through. Don't be shy about browning the ramp bulbs; they will not take on the bitter taste of burnt garlic, but rather will become soft and sweet. I was generous with the pecorino and found it to add just enough salt to the dish, but feel free to add a pinch of salt while cooking the ramps.
Pasta with Ramps, Breadcrumbs, and Pecorino
- 12 oz. fresh linguine
- 4 tbsp. olive oil
- 1 bunch of ramps, cleaned, leaves separated from bulbs and leaves julienned
- 1/2 cup fresh breadcrumbs, toasted
- Gated pecorino romano cheese, for serving
- Cook pasta in salted boiling water until al dente.
- Meanwhile, heat oil in a skillet over medium-high heat until almost smoking. Add ramp bulbs and cook, stirring occasionally, until very brown and blistered, about 5 min.
- Add ramp leaves and breadcrumbs and stir until wilted about 1 min.
- Drain pasta and toss with ramp mixture. Serve pasta on plates topped with grated cheese.