This recipe is adapted from CloudyKitchen.com and it’s so delicious and so spring! The first farmers market of the season was this past Saturday so I happened to have everything on hand.
Serves 4
Ingredients
10oz pasta
8-10 ramps, finely chopped (or 4 shallots)
4 stems of spring garlic (or 4 garlic cloves), chopped
8oz mushrooms, sliced
2 bundles asparagus, chopped into 1-2” pieces
zest of one lemon
1/3 cup white wine
1/2 cup grated parmesan
Salt and pepper to taste
Process
- Bring a large pot of salted water to boil. Add the pasta to the boiling water and cook according to the package directions until al dente reserving ½ cup of pasta water.
- Heat a skillet over moderately high heat. Add olive oil and saute the ramps, garlic and a pinch of salt for 2-3 minutes. Add the mushrooms and saute for another 2 minutes until juices release. Add the lemon zest, cook for 30 seconds or so, then add the asparagus and cook for a 1-2 minutes until asparagus is bright green. Add white wine and deglaze the pan cooking for 1-2 minutes until the wine has begun to evaporate.
- Add pasta to the skillet along with ¼ cup of reserved pasta water. Add the cheese and toss. Add more pasta water if necessary.
- Plate and top with fresh ground pepper and grated parmesan.
