Ramps Primavera

So, I know I’m like two years late on the whole ramps trend, but I’ve never been one for following the herd (though I do love imagining the sound a tiny herd of ramps would make… shuffle shuffle shuffle). Ramps are known as one of the very first vegetables to come out of the ground in Spring. They are just as much a harbinger of the bounteous warmer months as a clam shack reopening on a 45 degree April afternoon.

Primavera is the Italian word for Spring. Pasta Primavera, however, is an Italian-American dish and since Italian-American cuisine developed primarily during the 20th Century – a time at which a variety of fresh, or at least canned vegatables became readily available year round – seasonality hasn’t traditionally been a defining requirement in most pasta primavera recipes. The most common vegetables used in Pasta Primavera are typically peas, zucchini, and carrots – which, in most hardiness zones, will not arrive on the scene until well into l’estate. Or Summer.

Wilted, sauteed and then combined with a cream sauce, ramps would be a natural addition to Pasta Primavera, if it were actually meant to represent Springtime. I’m not a major fan of heavy, creamy dishes this time of year (unless it’s chowder at a clam shack). This recipe is relatively spare on cream and butter. There’s just enough to lightly coat the pasta and not enough to overwhelm the delicate onioniness of the ramps.

Ramps Primavera serves 2-4

1 lb ramps
1/4 C water
1 T olive oil
1/2 C heavy cream
2 T butter
1/4 C finely grated Parmesan cheese
1/2 lb  dry pasta (fusilli pictured)
Sea salt to taste

Clean the ramps – cut off any roots and, using a sharp knife, peel away any discolored layers. Rinse the ramps and cut to 1 inch strips.

Meanwhile, cook, drain and rinse the pasta. Toss with a little bit of olive oil to keep it from sticking while the sauce is made.

Combine water and olive oil in a saute pan. Bring to a simmer over medium heat. Add ramps and allow to wilt 3 minutes. Once water has evaporated continue to saute 2 minutes.

Over medium heat, melt the butter in a small saucepan. Stir in the cream and grated Parmesan cheese. Allow the cheese to melt while stirring. Remove from heat.

Pour the sauce over the pasta and toss with tongs or a spoon until well coated. Add the ramps and toss to coat.

Serve warm and think of even warmer days ahead.