14th
Pasta with Ramps and Mushrooms
Inspired by the kitchn
1-2 bunches ramps, white part sliced, leaves chiffonaded
8 oz. mushrooms, sliced
2 tablespoons olive oil
1/3 cup chicken stock
1/2 pound linguine
Parmigiano Reggiano cheese
In a large saute pan saute the white part of ramps in olive oil for a few minutes until soft and fragrant. Add the mushrooms and saute for a few minutes until soft. Add the chicken stock and cook until the liquid is absorbed, then remove from heat.
Meanwhile, boil pasta according to package directions. Once it’s cooked, add it to the saute pan along with the ramp leaves. Mix everything to combine, and cover for a minute or two to allow leaves to wilt.
Serve with freshly grated parmigiano reggiano cheese.
