Ingredients
2 cups fresh broccoli florets, coarsely chopped
1 cup fresh or frozen peas, thawed
1 package (16 ounces) uncooked bucatini pasta or spaghetti
3 bunches ramps or green onions
4 tablespoons butter, cubed and divided
2 tablespoons olive oil
2 medium carrots, peeled and julienned
Zest and juice of 1 medium lemon
4 ounces Sarvecchio Parmesan cheese, finely shredded (1 cup)
Salt and pepper to taste
Additional shaved Sarvecchio Parmesan cheese
Instructions
1 Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add broccoli and peas; cook for 2-3 minutes or until crisp-tender. Remove vegetables with a slotted spoon.
2 Bring water back to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1 cup hot pasta water. Wipe out the pan.
3 Meanwhile, trim ramps. Thinly slice the white portions of ramps and cut the green portions into 1-inch pieces.
4 Warm 2 tablespoons butter and olive oil in the same pan over medium heat. Add white portions of ramps and carrots. Cook and stir for 4-5 minutes or until carrots are crisp-tender. Add broccoli, peas and remaining ramp greens; cook and stir for 1 minute.
5 Reduce heat to low. Add pasta and 1/2 cup reserved pasta water; cook and toss for 1-2 minutes or until water is slightly reduced. Stir in the lemon zest, lemon juice and remaining butter.
6 Remove from the heat. Gradually add Sarvecchio, tossing well after each addition. Add remaining pasta water, a tablespoon at a time, until desired consistency. Season with salt and pepper to taste. Garnish with additional shaved Sarvecchio.
Leave a comment