Strozzapreti with Ramps

Strozzapreti with Ramps
Staff Writer
Strozzapreti with Ramps
Strozzapreti with Ramps

At Tarallucci e Vino, we make our "strozzapreti" pasta by hand, from scratch, but you can use any high-quality medium pasta — fresh, if possible.

Click here to see In Season: Ramps.

Ingredients

  • bunch ramps
  • 1  Pound  fresh or dried strozzapreti, or other pasta
  • shallot, diced very finely
  • cloves garlic, diced very finely
  • 1/2  Cup  butter, cubed
  • 1/4  Pound  fava beans
  • 1/4  Cup  extra-virgin olive oil
  • Piment d'Espelette or Aleppo pepper, to taste

Directions

Separate the ramp greens from the white parts. Bring a pot of water to a boil and set up an ice bath. Blanch 1/2 of the ramp greens, then remove using a pair of tongs to the ice bath. Keep the water boiling.

Transfer the blanched ramp greens to a blender and purée. Slice the remaining ramp greens into 1-inch pieces.

Blanch the fava beans, shock in the ice bath, and drain.

Refill the pot with fresh water and season heavily with salt — it should taste like the ocean. Dice the white parts of the ramps very finely. Then, drain the pasta and reserve some of the cooking water.

Meanwhile, in a large sauté pan, sauté the ramp bottoms, shallot, and garlic until tender but before they begin to color.

Add the blanched favas and cooked pasta to the large pan. Add the sliced ramp greens, butter, a little pasta water, and ramp purée. Toss together until butter is melted. Finish with extra-virgin olive oil and piment d'Espelette.

Nutritional Facts

Total Fat
52g
74%
Sugar
41g
46%
Saturated Fat
20g
83%
Cholesterol
1mg
0%
Carbohydrate, by difference
88g
68%
Protein
12g
26%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
45mg
5%
Choline, total
23mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
103µg
26%
Iron, Fe
4mg
22%
Magnesium, Mg
54mg
17%
Niacin
6mg
43%
Phosphorus, P
163mg
23%
Selenium, Se
12µg
22%
Sodium, Na
541mg
36%
Water
3g
0%
Zinc, Zn
1mg
13%

Ramp Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Ramp Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.