Description
Fresh spring flavors shine in this simple pasta dish. Ramps, favas, and Parmesan create a vibrant, delicious meal.
Ingredients
Units
Scale
- 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