Creamed Ramps with Pasta

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  • 12 oz dried pasta, any shape will do but I prefer something small to catch the sauce
  • 1 bunch ramps, about ½ lb
  • 2 T butter
  • ½ C white wine
  • 1 C cream
  • salt and pepper
  • ½ bunch parsley, finely chopped
  • toasted bread crumbs (optional)
  1. Bring a large pot of salted water to the boil
  2. Clean ramps and separate leaves from the bulbs
  3. Thinly slice the bulbs
  4. In a sauté pan, melt the butter and add the cut ramp bulbs
  5. Season with salt and pepper and cook until translucent and soft
  6. Add the wine and reduce until almost dry
  7. Add the cream and bring to a gentle simmer allowing the cream to reduce until thick
  8. Cut the leaves into 1/8” ribbons
  9. When the water is boiling, add the pasta
  10. Drain the pasta when ready
  11. Toss together the creamy ramps, the raw leaves and parsley
  12. Taste and adjust seasoning
  13. Serve in shallow bowls and garnish with breadcrumbs if using

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