I figured I’d keep it real simple, so I braised the favas, along with the ramps, in a cup of homemade chicken stock… Cooked up a portion or two of pasta, and tossed it all together with a big handful of pecorino and parmesan, freshly grated, of course… And sat down to my first ramp-y meal of the season.
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Pasta with Ramps and Favas
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Fresh spring flavors shine in this simple pasta dish. Ramps, favas, and Parmesan create a vibrant, delicious meal.
Ingredients
- 1 or 2 bunches ramps, cleaned, chopped, greens saved for garnish
- 1 lbs (454 g) fresh favas, shelled
- 1 cups (237 ml) chicken stock
- 4 tbsp (60 ml) olive oil
- 2 oz (57 g) parmesan, pecorino or both, grated
- 8 oz (227 g) pasta - (rotini, orecchiette, farfalle)
- 1 tbsp (15 ml) Minced parsley
- Salt & Pepper
Instructions
- Bring well-salted water to a boil for pasta.
- Meanwhile, sauté the ramps and favas for one to two minutes in hot oil.
- Add chicken stock, salt, and pepper to taste and bring to a simmer. Cover.
- When pasta is almost al dente, remove it to the pan with the favas.
- Toss well and add some pasta water if necessary.
- Off heat, add cheese by handfuls, along with minced parsley and ramp greens.
- Keep tasting, adding more water and/or cheese until the sauce just coats the pasta.
- Serve with more freshly grated cheese and pepper.
Notes
- If favas are unavailable, substitute with 1 (14 ounce) can of artichoke hearts, drained and roughly chopped.
- For a richer flavor, use half butter and half olive oil for sautéing the ramps and favas.
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 8
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
When is the right season to find ramps and fava beans fresh?
Both are early spring ingredients, typically available at farmers markets from late March through May depending on your region. Their overlap in season is brief, so this dish is worth making when you see both at once.
Do fava beans need to be peeled before adding them to the pasta?
Yes, favas require two rounds of peeling: first remove the pods, then blanch the beans briefly and slip off the tough outer skin to reveal the bright green interior. Skipping the second peel leaves a bitter, chewy outer layer. 
Can I substitute another allium if ramps are not available?
Young green garlic or a combination of garlic scapes and a few green onions gets close to the mild, garlicky-leek flavor of ramps. Wild garlic leaves are another good substitute if you can find them.
