Delicious ramp pasta playing with the unique, garlicky flavor of ramps and mixing it with tangy goat cheese and sweet corn. It's such an easy recipe, you can't go wrong with the measurements.
1 1/4cupssweet cornfully cooked (see notes for suggestions with frozen corn)
olive oil
2tbspunsalted butter
4ozgoat cheese
kosher salt
1/2lbmafaldineor other pasta of your choice
Instructions
Bring a large stockpot of water to a boil and season generously with 3 tbsp of salt (or according to the package.)
To prepare the ramps, set 8 (give or take) aside for topping. With these 8 ramps, cut the leaves off of the stems and set the leaves aside (we will sautée these for topping.) Finely chop the stems. For the rest of the ramps, finely chop the stems , then coarsely chop the leaves.
Heat a large skillet over medium-high heat. Season with olive oil and melted butter.
Once the oil is shimmering, add the chopped ramps as well as the whole ramp leaves. Season with a pinch of salt.
Sauté until fragrant, about 3-4 minutes, until the leaves are wilted and the stems are lightly golden brown and tender. Remove the whole leaves from the skillet and set them aside for topping.
Add the corn to the skillet. Season with another pinch of salt and toss for about 1 minute.
Add the pasta to the stockpot of boiling water and cook until al dente, according to package.
Lower the heat on your skillet to medium heat. Transfer the pasta to the skillet with the corn and ramps.
Break the goat cheese up into small pieces and add it to the pasta. Pour ½ cup of pasta water into the skillet to melt the goat cheese onto the pasta to form a sauce. Toss the pasta until any extra water is cooked off. If the sauce is dry, add more olive oil or butter as needed. If you want it more "saucy" add more pasta water, about 2 tbsp at a time.
Remove the skillet from the heat and plate. Top the pasta with extra ramp leaves and any extra goat cheese. Add a swirl of olive oil and fresh cracked black pepper and serve immediately!
Notes
Microwave frozen corn in a bowl of water for 1 minute until no longer frozen. It doesn't need to be hot to be added to the pasta, just not frozen.