This dish is the essence of spring, the only time fresh ramps (wild leeks) and garlic scapes are available.Serves 21 tablespoon extra virgin olive oil3/4 cup ramps, cut on the diagonal into 1-inch pieces3/4 cup garlic scapes, cut on the diagonal into 1-inch pieces4 tablespoons white wine1/2 cup vegetable or chicken stockPinch of salt to taste2 tablespoons butter4 ounces fresh pappardelle, cooked al dente2 tablespoons of shaved pecorino pepatoExtra EVOO for drizzleSauté ramps and scapes in extra virgin olive oil. Deglaze pan with white wine, add stock, reduce to half and add butter. Add pappardelle and toss. Plate and sprinkle with pecorino, drizzle with EVOO.
This article appears in the April 2011 issue of New Hampshire Magazine