2000s Recipes + Menus

Spaghetti with Ramps

  • 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
  • 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.
  • 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.
  • 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.
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