2000s Recipes + Menus
Spaghetti with Ramps
Serves4
- Active time:25 min
- Start to finish:25 min
April 2000
Learn more about ramps from an ex-Babbo chef.
- 1/2 lb ramps
- 1 teaspoon finely grated fresh lemon zest
- 1/4 cup extra-virgin olive oil
- 1 lb spaghetti
- 2 tablespoons freshly grated parmesan
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Accompaniment:
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Trim roots from ramps and slip off outer skin on bulbs if loose. Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs. Coarsely chop ramps and put in a blender with zest and oil.
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Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender. Purée ramps until smooth and season with salt.
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Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp purée and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.
- Keywords
- kemp m. minifie,
- pasta,
- produce,
- vegetable,
- spring
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