Have you been going crazy for spring produce as much as I have? As each item comes into season and hits the farmer's market stalls, I rush to get my hands on it. Ramps are one, and last week I had the first asparagus of the year. I cook simple things at home. Freshness and basic techniques allow the ingredients to truly shine. Fresh herbs are a great way to perk up any dish; I also love adding lemon zest. This is a very easy and rustic way to prepare ramps. As always, I hope to inspire people to support their local farmers and try new things. My recipes aren't meant to be perfect but rather a guide to inspire. Happy ramp season ya'll, though short-lived, they sure are divine. PS- I would eat everything with a spoon if I could.
2 cups of orecchiette (1 cup per person, serves 2)
1 bunch of ramps
1/2 a cup of toasted pepitas
flat leaf parsley
toasted bread crumbs
salt + cracked pepper
Preheat oven to 450 degrees.
Bring a pot of water to a boil.
Toss ramps with olive oil, season.
Roast ramps until lightly charred and tender 12-15 minutes.
Finely chop a handful of flat leaf parley and chives.
Lightly toast a half cup of pepitas.
Cook pasta in heavily salted water until tender.
Mix pasta with a dollop of butter, grated parmesan and fresh herbs.
Add roasted ramps, adjust seasoning if needed.
Top with crispy breadcrumbs and pepitas.