Its ramp season.
The farmers markets are now filled with these amazing vegetables. Also known as wild garlic.
They taste a mix of garlic and spring onion and is so wonderful to use in everything from soups, salads, pasta, stews or simply just sauteed in some olive oil.
I love them in pasta.
Ramps and chilli Pasta
Such an easy dish to make—and so much flavor.
Try making your own bread crumbs—it will taste so much better.
3 tablespoons olive oil, plus extra for serving
20 ramps, chopped
2 teaspoons red chilli flakes
Pinch of salt
3 tablespoons dry bread crumbs
1 pound dry linguine
Heat oil in a medium pan and add ramps.
Sauté until tender, about 3 minutes.
Add red chilli flakes and salt.
Cook pasta al dente in salted water.
Drain pasta and add to pan.
Divide pasta between 4 plates.
Drizzle with olive oil and sprinkle with bread crumbs.
Photos by Ellen Silverman