Ramp & Ricotta Pasta

Ingredients

• ●1 pound pasta (linguine, fettuccine, or pappardelle)
• ●2 bunches ramps (about 20 to 24), cleaned
• ●3 tablespoons olive oil
• ●¼ teaspoon red pepper flakes
• ●½ cup ricotta cheese (whole milk)
• ●½ cup pasta cooking water, reserved
• ●¼ cup grated Parmesan cheese, plus more for serving
• ●Zest and juice of ½ lemon
• ●Salt and freshly ground black pepper

Method

1. Separate the ramp leaves from the bulbs and stems. Roughly chop the leaves and set aside. Thinly slice the bulbs and stems.
2. Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, scoop out 1 cup of pasta water.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ramp bulbs and stems with a pinch of salt. Cook, stirring, for 2 to 3 minutes until softened and fragrant.
4. Add the red pepper flakes and cook for 30 seconds.
5. Add the ramp leaves and stir just until wilted, about 1 minute. Remove from heat.
6. Drain the pasta and add it to the skillet. Toss to combine.
7. Add the ricotta in spoonfuls, the Parmesan, lemon zest, and lemon juice. Toss again, adding pasta water a few tablespoons at a time until the sauce coats the noodles in a light, creamy coating.
8. Season with salt and pepper. Serve immediately with extra Parmesan.
9. *Storage:** This is best eaten right away. Leftover pasta can be refrigerated and reheated gently with a splash of water, but the texture changes.
10. *Seasonal note:** If you can't find ramps, this recipe works beautifully with a combination of green onions (use them like the ramp bulbs) and garlic plus a handful of wild garlic or chives. It won't be the same, but it'll still be delicious. If you do find ramps, forage responsibly — take only a few from each patch and never pull the roots. They take years to establish.