The Fleeting Forages of Spring

Photo from Vegan Yum Yum

The Vermont food scene is all about local and sustainable. Spring is a beloved time for foragers (I am not one, btw)—ramps (wild leeks), fiddlehead ferns, morels, and other things abound, if you know where to look. Nowadays, these items are available at local markets so even us non-foraging types can enjoy them.  Just last night Jim and I had some fiddleheads sauteed with onion, garlic, lemon juice and zest over a bed of rice. Fresh and delicious.

Photo from Flavors and More Magazine

I have only cooked ramps a couple times. Once I added them into mini korean pancakes (Pa Jeon) with great results. Last month when I saw the ramps at the co-op, I knew that I had to incorporate them into the Spring-themed brunch menu I was planning for Easter.  It turned out to be quite tasty—garlicky, with a little saltiness from the pancetta and a nice tooth-feel from the beans.

I used quinoa pasta because it has a great flavor and texture, unlike other gluten-free pastas. A larger pasta, like penne or spirals, is a nice shape to provide contrast with the other small ingredients.

Pasta with Ramps, Pancetta, and White Beans
1 lb. quinoa pasta
2-3 Tbs. extra virgin olive oil
6-8 cloves garlic, chopped or thinly sliced
1/4 to 1/2 tsp. red pepper flakes
6 oz. chopped pancetta
2 cups chopped ramps
1 Tbs. balsamic vinegar
1 can (14 oz) navy or other white beans
1/2 cup chicken stock or pasta water
1/4 cup chopped fresh parsley
1/2 medium onion, very thinly sliced in half rounds
Salt and freshly ground black pepper
Grated parmesan cheese

Prepare the pasta, cooking a little less time than the package suggests. If it is a little underdone it will be able to absorb more of the sauce flavors without getting soggy.

Saute the garlic in olive oil for 1-2 minutes with the red pepper flakes over medium-high heat. Add the chopped ramps and pancetta. Cook a few more minutes, stirring occasionally, then add the beans, balsamic vinegar, and stock. Cook down a couple minutes. Toss in the cooked pasta, parsley, salt and pepper to taste. At this point, I added a little extra garlic (I love the paste you can get in tubes) for some fresher flavor and a little more olive oil (or a little butter would be good). Toss in the onion after turning off the heat. Let the mixture set for 5-10 minutes or so so the flavors can come to together. Served topped with a little freshly grated parmesan.