Creamy Ramp Pasta

Preparation

1. 1. Step 1

      Bring a large pot of water to a boil. Meanwhile, if needed, trim off any roots from the ramp bulbs. Cut the ramps into quarters. Halve the lemon, reserving one half for serving. With a sharp knife, slice the peel and pith off the other half so that only the juicy lemon flesh remains and remove any seeds. 

   2. Step 2

      To a large food processor, add the ramps, lemon flesh, garlic and miso and pulse, scraping down the bowl as needed, until everything is nearly a paste. 

   3. Step 3

      Place a large sauté pan next to the pot of boiling water on the stove. Set the pan over medium-low heat. 

   4. Step 4

      Add the olive oil and butter to the pan, swirling until the butter is fully melted. Add the ramp mixture and the crushed red pepper and mix until everything is coated in the fat. Cook for 5 to 6 minutes, until the mixture is very fragrant and has gone from a bright green to a duller green, stirring occasionally. Season with salt. 

   5. Step 5

      Season the boiling water liberally with salt. Cook the pasta according to package instructions until al dente, but don’t drain it. 

   6. Step 6

      When pasta is ready, mix the mascarpone into the ramp mixture, adding splashes of pasta cooking water to help smooth it into a creamy sauce. Use a slotted spoon to transfer the pasta to the sauce, adding more pasta water as needed. Mix in the chopped parsley. 

   7. Step 7

      Taste and season with salt and the juice from the remaining lemon half. Serve warm.