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Pappardelle Primavera


Side Dishes


By Chef Nicola of Nicola's Trattoria



This dish is the essence of spring, the only time fresh ramps (wild leeks) and garlic scapes are available.

Number of Servings

Serves two


1 tablespoon extra virgin olive oil
3/4 cup ramps, cut on the diagonal into 1-inch pieces
3/4 cup garlic scapes, cut on the diagonal into 1-inch pieces
4 tablespoons white wine
1/2 cup vegetable or chicken stock
Pinch of salt to taste
2 tablespoons butter
4 ounces fresh pappardelle, cooked al dente
2 tablespoons of shaved pecorino pepato
Extra EVOO for drizzle

Preparation - Directions

Sauté 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.
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