Ramp Pasta with Sweet Chili Crisp-Butter
This ramp pasta with sweet chili crisp-butter is a fantastic way to enjoy ramps in a departure from the more common recipes out there!
Use regular pasta for this, or even better, use my recipe for Ramp Speckled Pasta for the base.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Yield4 servings
Ingredients
- 1 batch ramp pasta OR 4 servings of linguine or fettuccini pasta
- Kosher salt
- 2 tablespoons (30ml) light soy sauce
- 1 tablespoon (15ml) honey
- 2 tablespoons (30ml) chili crisp, plus more for garnish
- 2 tablespoons (28g) salted butter
- 1 cup (100g) grated
- 12 ramp leaves (wild leeks)
- Parmesan cheese, plus more for garnish
Preparation
Mix the soy, honey, and chili crisp in a small bowl.
Bring a large pot of water to boil. Add a big pinch of salt. Add the noodles.
Cook until just al dente, or slightly under done.
Reserve a cup of pasta water.
Meanwhile, melt the butter in a separate skillet over medium high heat.
Add the soy-chili crisp mixture from the bowl, the cooked noodles, and 1/2 cup pasta water.
Add the ramp leaves and the Parmesan cheese.
Cook until noodles absorb most of the liquid, stirring often. You’re looking for a silky, clinging sauce on the noodles.
Transfer the noodles to plates. Garnish with more Parmesan and chili crisp. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
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