Rotini with Ramps + Chilies

The ramp quest continues! I found this Barilla Red Lentil Rotini in the pasta aisle and liked the idea of the color contrast between the ramps and chilies with the red pasta. You can certainly use any pasta that you would like but if you plan to use an entire pound of pasta you should increase all of the other ingredients. I ended up loving the result and the pasta was pretty good too. The ramps, jalapenos, and green chilies add nice color to this dish and complement each other. The dish has a slight amount of heat to it but does not end up being too spicy. All of the ramp dishes have been great but this and the Spring Vegetable Quiche are my favorites so far.

Slightly adapted from Food & Wine.

-1/2 pound rotini (I used Barilla Red Lentil Rotini)
-1/2 tablespoon unsalted butter
-1/8 cup extra-virgin olive oil
-1/4 pound ramps, thinly sliced
-Ground pepper
-4 jalapenos, diced
-1 can diced green chilies, drained
-1 tablespoon fresh lemon juice
-1/4 cup freshly grated Pecorino Romano cheese, plus a little extra for serving

In a large saucepan of salted boiling water, cook the pasta until al dente per package directions. Drain the pasta, reserving 1 cup of the cooking water.

While the pasta cooks, melt the butter with olive oil in a large skillet over medium heat. Add the ramps and season them with salt and pepper. Saute for about 3 minutes before adding the jalapenos and green chilies. Cook for 3 more minutes before adding the lemon juice and 1/4 cup of the cheese.

Add the pasta to the skillet along with the reserved cooking water and cook for 3-5 minutes or until the pasta water is fully incorporated into the pasta. Season with salt and pepper and then top each serving with additional cheese.



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