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Spring Pasta with Ramps, Peas and Pancetta
5 from 12 votes

Spring Pasta with Ramps, Peas and Pancetta

This Spring Pasta with Ramps, Peas and Pancetta combines the bright, fresh flavors of seasonal ramps and peas with savory crisp pancetta in a creamy sauce. The ramps provide a subtle onion-garlic flavor while the peas add a tender sweetness. Tossed with linguine and finished with white wine and cream, it makes a balanced pasta dish highlighting spring ingredients.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian, American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.