In need of a quick dish to fortify us before heading off to an event, Jimmy and I whipped up a quick vegetable pasta last night. It turned out to be a very happy meal, and we decided to add this fresh, fairly healthy pasta to our regular recipe rotation.
Broccoli Rabe and Ramp Cappellini
Serves 2 as a meal, 4 as a side
•1/2 lb. broccoli rabe, cut into 2-inch pieces
•1 tbsp. extra virgin olive oil
•8 ramps, roughly chopped (bulbs, stems, and leaves)
•1 medium hot red pepper
•zest of 1 lemon
•1/2 lb. dry cappellini pasta
•freshly grated Parmesan
•salt and freshly ground black pepper
In a large saucepan, bring some salted water to a boil. Add broccoli rabe and blanch until stalks are tender, about 7 minutes. Drain.
In another large saucepan, bring more salted water to a boil for the pasta.
In a skillet, gently heat the olive oil over medium heat. Add the ramps and pepper. Sauté for about 2 minutes.
Add the pasta to the boiling water and cook until tender, about 2 minutes. Meanwhile, add the broccoli rabe and lemon zest to the ramp sauté. Drain the pasta (retain about 1/4 of the water), and add pasta and the retained water to the vegetables. Toss with additional 1 tbsp. olive oil, if desired.
Serve with Parmesan and black pepper.
Note: When it's no longer ramp season, we think we'll try this with finely minced shallots.