Pasta with Creamy Ramp Sauce & Spring Salad

May 23rd, 2009 / Comments 0

I woke to the sound of rain. No market today, I thought.

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May Market – Ramp, Seedlings and Nasturtium

By eleven the rain had stopped and there was a bit of sun. There would be a market and not just for the die hard u call this rain?< farmers.

The market was very busy, shoppers eating Umpleby’s meat pies, baskets of nasturtium in full bloom – begun by Tim and Jan Taylor of Crossroad Farm when the ground was covered with snow, vegetable seedlings ready to plant – I got one delicata squash and four flat leaf parsley seedlings for my garden from Suzanne Long of Luna Bleu Farm, and then got a bunch of ramps (also known as wild leeks), a green zebra tomato plant and the first hug of the season from Jennifer Megyesi of Fat Rooster Farm.

Jen suggested that pasta with ramps and morel mushrooms would be a good choice for dinner.  Here’s how I made it.

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Pasta with Tomato and Creamy Ramp Sauce

I decided to make it simple –  for me simple meant two servings in three pans! While I waited for the pasta water to come to a boil, I cut five ramps into quarter inch slices and sauteed the white parts in a teaspoon of butter and a teaspoon of olive oil until tender before I added the green tops and continued to cook until tender.

I added salt and half a pound of pasta to the boiling water and began to multi task. With one eye on the pasta, I returned to the ramps, lowered the heat, added half a cup of heavy cream, and let it reduce. In another pan, I heated a small jar of roasted tomatoes I canned last summer, combined it with the cooked pasta, put the pasta into two shallow bowls, and topped each serving with a couple of tablespoons of the creamy ramp sauce and a generous sprinkle of Parmesan to finish.

If your supply of homemade, oven roasted tomatoes is sadly lacking, eight ounces of your favorite marinara sauce will work until late this summer when I’ll post my recipe for oven roasted tomatoes.

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For a garden fresh salad, gently toss together –  nasturtium blossoms, a few peppery nasturtium leaves, tender butter  lettuce, extra virgin olive oil, fresh lemon juice, sea salt  and freshly ground pepper and dinner is ready.

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Pasta with Tomato and Creamy Ramp Sauce List

  • 5 ramps
  • 1 t butter
  • 1 t olive oil
  • 1/2 pound pasta
  • 1/2 cup heavy cream
  • 8 0z roasted tomatoes
  • Parmesan cheese, salt & pepper to taste
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