Spring Pasta with Ramps, Peas and Pancetta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Spring Pasta with Ramps, Peas and Pancetta
Description
Spring Pasta with Ramps, Peas and Pancetta features fresh ramps, divided into bulbs and leaves, sautéed with crisped pancetta and minced garlic to build a flavorful base. A splash of dry white wine adds acidity, while heavy cream enriches the sauce. The addition of sweet peas and ramp leaves just before serving keeps the dish bright and fresh. Linguine cooked al dente is tossed in the sauce with some reserved pasta water to bind everything together with a creamy coating.
The texture balances the tender pasta, soft tender peas, and the slight chew of ramps with the crispy pancetta. The sauce is lightly thickened, not heavy, enhancing the subtle flavors without overwhelming them. This pasta works well as a springtime meal emphasizing seasonal produce and offers a mix of savory, creamy, and vegetal notes.
If ramps are unavailable, a substitute of small leeks or spring onions with added garlic can be used, preserving the oniony profile. This dish can be served with grated or shaved Parmesan cheese to add a gentle sharpness if desired.
When making the sauce, removing some pancetta fat prevents it from overpowering, while sautéing the ramp bulbs gently softens their bite before adding garlic and deglazing with wine. The peas should be cooked just until tender to maintain their brightness and color within the sauce.
Ingredients
- 1/2 pound ramps cleaned and cut into 1 inch pieces* (bulbs and leaves separated)
- 5 oz pancetta diced, or bacon
- 2 cloves garlic minced
- 1/4 cup white wine dry
- 3/4 cup heavy cream
- 1 1/4 cups peas no need to thaw, if frozen but blanch, if fresh, fresh or frozen
- salt Kosher salt, cracked black pepper
- black pepper Kosher salt, cracked black pepper
- 10 ounces linguine pasta dried
- Parmesan Cheese optional, shaved or grated
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 ramps are unavailable, substitute with 2 small leeks or spring onions, cleaned and thinly sliced, plus 1 clove minced garlic.
User Reviews
Overall Rating
5
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