Fettuccine with Ramps

  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Ready-in: 25 minutes
  • 1 pound Whole Wheat Fettuccine
  • 2 bunches Ramps
  • 4 tablespoon Olive Oil
  • Sea Salt
  • Freshly-ground Black Pepper
  • 0.5 cup Breadcrumbs
  • Parmigiano Reggiano
  1. Bring a pot of salted water to a boil.
  2. Clean and prepare the ramps. Remove the outermost husk but no leaves. Trim the end of the bulb. Separate the bulb/white from the leaf/green. Cut the bulb/white into 1" pieces. Cut the leaves in half.
  3. Just before the water comes to a boil, heat the oil in a saute pan over medium-high heat. Saute the bulbs/whites of the ramps until golden brown. Be careful not to burn. Lower the heat to medium.
  4. Add the pasta to the boiling water. Cook for 3 minutes.
  5. Add the ramp leaves to the saute pan. Season with salt and pepper.
  6. Just before draining pasta, remove some of the pasta water and reserve. Drain pasta. Add to saute pan with ramps and toss. Add additional olive oil if necessary and a small amount of pasta water to bring the dish together.
  7. Sprinkle with breadcrumbs to taste. Toss together. Serve in bowls with grated cheese if desired.