(serves approximately 2)
Spring's greening landscape brings cooking inspiration with the promise of fresh-from-the-ground produce. Wild edible foraging is a first glimmer of this, and in Vermont the forest floors yield ramps also known as wild onions. The plants have elegant, tender leaves on a stem connected to a slender white bulb, and the entire plant is edible. This recipe is a simple pasta dish featuring ramps, and I'm thrilled to be able to celebrate this first dish of spring with you.
2 cups pasta
4 cups water
1 teaspoon salt
10-12 ramps rinsed and peeled blub
2 tbs olive oil
1.5 tbs pecorino cheese--or 5-6 finely shaved slices.
pinch freshly ground black pepper
1. Boil water and add ½ tsp salt when bubbling.
2. Add pasta and cook for 10-12 minutes or until cooked through.
3. Remove and strain when cooked through.
4. Stir in 2 tbs olive oil and other ½ tsp salt.
5. Coarsely chop the ramps and mix into pasta
6. Sprinkle with pecorino cheese and pinch of freshly ground black pepper.
Add more cheese or olive oil to taste, serve warm or cold.
About Andrea Todd
Home chef Andrea Todd has been learning by experimenting and trying new foods and combinations in the kitchen for years. She loves to share ideas and tips, and sticks to simple recipes that taste good, are seasonal and easy to make, and locally grown. Sharing is an integral part of Andrea's food philosophy. Whether through a meal in her kitchen with one friend or a community cooking event with 30, she finds the shared experience of food inspiring. The recipes she creates are starting points, designed to be replicated, expanded, or revised as you like. Enjoy!