It’s ramp season! We love this special time of year. Roasting the ramps allows the stems to develop a sweetness and crisps up the leaves so they become the perfect bite. With lemon, red chard, and browned butter, this simple pasta dish is quick to whip up but tastes elevated. While roasted ramps are melded into the sauce, we highly recommend garnishing with a few stems of roasted ramps to celebrate the beautiful texture and flavor.
1 bunch Local Roots ramps
1 bunch Local Roots red chard
2 Tbsps. Local Roots unsalted butter
Freshly ground black pepper
½ tsp. olive oil
¼ tsp. salt
Pappardelle or your pasta of choice
1. Bring a pot of salted water to boil. Preheat the oven to 375 degrees Fahrenheit.
2. Wash the ramps and red chard well. Remove the bottom roots of the ramps. Chop the red chard finely.
3. On a baking sheet, spread out the ramps and drizzle with ½ tbsp olive oil and ¼ tsp. salt. Use your hands to evenly coat the ramps in the oil and salt. Roast for 8-10 minutes, until the bulbs have softened and the leaves have roasted and almost crisped, but not burned.
4. In a saucepan, brown 2 Tbsps. of unsalted butter by swirling melted butter until it is a light caramel color that smells nutty, then add freshly ground black pepper to your taste. Sauté the red chard until it has released most of its water, then add a squeeze of lemon juice and a pinch of salt to the sauce to taste.
5. When the ramps are ready, allow them to cool and then set aside 2-4 stalks for garnish. Finely chop the remaining roasted ramps and incorporate into the sauce.
6. Cook the pasta according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the pasta to the ramp and chard sauce and mix to coat, drizzling in some of the pasta cooking water as necessary to bring the sauce together. The sauce is ready when the noodles begin to take on the color of the red chard and look glossy.
7. Garnish with the remaining two roasted ramps you set aside and add more lemon juice and black pepper to taste. Enjoy!
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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