Recipe: Linguine with Ramps
I was treated to a gift of a bunch of ramps by friend and local forager, Rick Reilingh. Rick can be found with his foraged items on Wednesdays at the Woodstock Farm Festival and usually has a good supply of Black Trumpet Mushrooms and Chanterelles all season.
I was thrilled to accept these ramps and immediately began thinking about how to prepare them. I had some fresh pasta on hand and wanted to keep it simple so that the subtle flavor of the ramps could come through.
Linguine with Ramps
1 Lb Fresh Linguini
3 Tbsp Extra Virgin Olive Oil
1 Bunch of Ramps
Zest of 1/2 Lemon
1/4 Cup Toasted Breadcrumbs
Salt & Pepper
Ramps – Rick Reilingh, Forager
Extra Virgin Olive Oil – Gigi Hudson Valley
Linguine – La Bella Pasta
Bring a large pot of salted water to a boil.
Meanwhile separate the white bulb end of the ramps from the green leafy part. Finely slice the white part. Heat the olive oil in a large saute pan over medium high heat. Add the white part of the ramps along with a pinch of salt and saute until softened.
Drop the pasta into the boiling water and cook for a couple of minutes. Add the green part of the ramps to the saute pan and add a ladle of pasta cooking water. Stir until wilted.
Drain the pasta and add it to the saute pan. Add the lemon zest and several grinds of black pepper. Toss together. Transfer pasta to individual plates and top with the bread crumbs.
What is your favorite way to enjoy ramps?
This recipe originally appeared atthefarmersmarket.com. It is re-posted here with permission of the author.
Photo Credit: Cheryl Paff
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.