I made this dish after receiving a generous gift of ramps from a fellow producer at the Fulton Stall Market last weekend. They paired beautifully with a peppercorn-scented pappardelle, but will be fine fellows with just about any pasta.
1-2 bunches Ramps, about 20
5 tablespoons Olive oil
1 clove Garlic, thinly sliced
1 pound Pappardelle
1/2 cup Breadcrumbs, toasted
Grated Pecorino Romano cheese or vegan substitute, to taste
1. Bring a large pot of salty water to boil and begin cooking the pasta.
2. Clean the ramps, removing the translucent husk over the bulb (if necessary), and slice to separate the leaves from the bulbs. Stack the leaves on top of one another, roll them up lengthwise, and slice thinly into ribbons (julienned).
3. Heat the olive oil in a sauté pan until just smoking, then pull the pan off the flame, toss in the ramp bulbs, and toss well until the pan calms some. Return to heat and sear until blistered, brown, and soft. Add the garlic to the pan, tossing until toasted and nutty, then add the al dente linguine to the pan. Add the breadcrumbs and julienned leaves and toss until wilted, then transfer to plates and grate Pecorino over the top. Finish with a little olive oil, if desired.