Spring Pasta with Ramps, Peas and Pancetta
A versatile pasta dish that combines spring vegetables (ramps and peas) with crisp pancetta in a light, creamy sauce.
Servings: 4 servings
Ingredients
- 1/2 pound ramps cleaned and cut into 1 inch pieces* (bulbs and leaves separated)
- 5 oz pancetta or bacon diced
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 3/4 cup heavy cream
- 1 1/4 cups fresh or frozen peas no need to thaw, if frozen but blanch, if fresh
- Kosher salt and cracked black pepper
- 10 ounces dried linguine pasta
- Shaved or grated Parmesan cheese optional
Instructions
- Set a large pot of salted water on to boil. Cook linguine according to package directions until al dente; reserve 1 cup of the cooking liquid before draining pasta.
- While pasta is cooking, make the sauce.In a large skillet over medium-high heat, cook the pancetta until crisp and lightly browned. With a slotted spoon, remove to a plate lined with a paper towel.
- Remove excess fat from the pan if there is more than 2 tablespoons. Add ramp bulbs (if you have them) and sauté for 3-4 minutes until soft. Add garlic and cook 30 sec longer (careful not to burn the garlic). Add wine to skillet. Return to heat and cook for 1 minute. Add cream. Cook and stir occasionally for 6 to 8 minutes until sauce coats the back of a wooden spoon. Add peas and ramp leaves and cook for 3 to 4 minutes or until peas and ramps are just tender. Season to taste with salt and pepper.
- When pasta is done, add it to the pan along with 1/4- 1/2 cup reserved pasta water. Toss until pasta is fully coated. Add more pasta water a little at a time, if needed. Transfer to serving bowl and sprinkle with reserved pancetta and shaved Parmesan, if using.
Notes
*If you can’t find ramps, substitute 2 small leeks or spring onions, cleaned and thinly sliced, plus 1 clove garlic, minced
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