Spring Farmers Market Pasta

I’ll be perfectly honest, it’s basically summer in Nashville. There are tomatoes growing in my garden and most of my spring produce has already been harvested and replanted. This weeks forecast is in the 90’s. That being said, I’m a Chicago gal and in my mind spring lasts from mid May until about July 1st. Ramps are everywhere, strawberries cannot be consumed fast enough and the lake is way too cold to swim in, but people still make the plunge. This recipe is my homage to the Green City Farmers Market in Lincoln Park. The pasta is just a vessel for the beautiful light flavors of the first seasonal blooms. There are so many options you can add to this like asparagus, pea shoots and baby spinach. Keep it simple to enjoy the delicate flavors of green garlic and ramps. Their season is fleeting and their presence is so delicious.

yield : 4 servings 

prep time : 20 minutes 

½ lb (½ bag) Spaghetti or Linguini Dry Pasta
1 cup Whole Milk Ricotta
1 cup Spring Peas
¼ cup Parmesan, grated
2 Tbsp Unsalted Butter
2 Tbsp Olive Oil 
6-10 Ramps, you can sub leek greens if you can’t find ramps
1 bulb Green Garlic 
Handful of mixed soft herbs – basil, parsley, dill, sorrel and/or mint all work! 
Salt and pepper to taste 
Option : add 1 cup shredded chicken

Bring a large pot of salted water to a boil. Blanch peas for 2 minutes and scoop out, leaving the water boiling for the pasta. Rinse the peas under cold water and set aside. 

Cook pasta according to the package instructions. Save ¼ cup of pasta water when draining the noodles. Toss the noodles in 1 tablespoon of oil and set aside. 

Remove the roots from the ramps and discard. Thinly slice the ramps from end to end. Reserve the leafy greens for the very end of the cooking process. Cut the green garlic bulb in half, lay it on the flat side and thinly slice all the way to the top of the leafy green ends. 

Heat a sauté pan over medium and add butter and remaining tablespoon of olive oil. Add sliced ramp stems and bulbs and green garlic and cook for 2 minutes. Season with salt and pepper. If you are using shredded chicken add it to the pan at this point. Toss to combine everything. Add 2 tablespoons of pasta water, ricotta, and half of the parmesan. Toss to combine. It will look a bit watery but let it cook for another minute. Add the peas, cooked pasta, and ramp greens. Stir everything together, season with a sprinkle of salt and cracked pepper and transfer to your serving bowl. Top with remaining parmesan and the handful of fresh herbs. Enjoy immediately!