Simple Buttery Parmesan Ramp Pasta
Ramp pasta that's light, flavorful and perfect for Spring. This simple pasta is made with lots of butter, freshly grated parmesan cheese and fresh wild onions for incredible flavor. Simple Buttery Parmesan Ramp Pasta comes together in just 25 minutes and would be great as a main dish or side dish.
Ingredients
- 8-12 ramps
- 8 ounces bucatini pasta or thick spaghetti
- 4 tablespoons salted butter
- 1 teaspoon fresh cracked black pepper
- ½ cup freshly grated parmesan cheese
- ½ cup freshly grated romano cheese (or more parmesan)
- salt to taste
Instructions
- Trim the roots off the ramps and discard. Thinly slice the bulbs and stem. Set aside. Roughly chop the ramp leaves and set aside, keeping the leaves seperate from the bulbs and stems. This recipe comes together fast, so have you cheese shredded and ready to go.
- Bring a large pot of water to a boil, then add a couple large pinches of salt and the pasta. Cook until al dente. Reserve 1 ½ cups of pasta water.
- Once the pasta is about 4-5 minutes from al dente, heat a large skillet over medium heat with 2 tablespoons of butter and the thinly sliced ramp bulbs and stems. Cook for about 3 minutes, until the onions slightly softened. Add the cracked pepper and cook for another 30 seconds. Add 1 cup of pasta water and whisk together.
- Using tongs, transfer the pasta to the skillet and toss together. Add the remaining 2 tablespoons of butter and the cheese and toss until well combined. Add in the ramp leaves and toss. Add more pasta water if needed to thin out the sauce. If desired, add salt to taste.
- Serve with more freshly grated cheese and black pepepr.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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