This pasta dish is perfect for a spring lunch or dinner!
SPAGHETTI WITH RAMPS
1 pound dry spaghetti
3 tablespoons extra-virgin olive oil (plus 1-2 tablespoons)
1/2 pound fresh ramps (root ends trimmed)
1-2 tablespoons red chili flakes
1/2 cup pecorino romano (freshly grated)
2 tablespoons breadcrumbs (fresh, coarsely ground, toasted)
kosher salt and freshly ground black pepper (to taste)
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Heat 3 tablespoons olive oil in a large sauté pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sauté until tender. Add salt and chili flakes. At the very end, add the greens and sauté until wilted.
Add the spaghetti to the pot and cook 1 minute less than the package instructions. Drain pasta and add it to the sauté pan along with a couple tablespoons of pasta water and 1/4 cup Pecorino. Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates. Drizzle olive oil over top, sprinkle with breadcrumbs and top with more grated cheese.
For the toasted breadcrumbs: Place a medium sauté pan over medium heat and add 1-2 tablespoons of olive oil. Add the breadcrumbs, season with salt and pepper, and toss to coat. Toast until golden brown and remove from heat.