Lemony Pappardelle
There is something simply exquisite about lemony pasta when paired with ramps, asparagus, spring peas, basil & chives topped with crispy proscuitto and finished with a crispy miso pecan crumble. With the help of our Ramp Flavouring Kit, this dish comes together quickly. It has all the deliciousness of pasta that takes time, but is an easy weeknight dinner or fancy enough to jazz up the weekend.
Flavouring Components: Ramp Flavouring Kit
1 Preserved Lemon Vinaigrette
2 Pickled Wild Ramps
3 Ramp Oil
4 Crispy Miso Pecan Crumble
Pasta Components
2 TBSP olive oil
4 oz diced prosciutto
2-3 TBSP Wild Ramp Oil (flavouring component 3)
3 shallots, thinly sliced
4 cloves garlic, thinly sliced
1 bunch asparagus cut thinly on a diagonal
1/2 cup spring peas
1/4 cup slivered sugar snaps
1/2 lemon zested
2oz-4oz Preserved Lemon Vinaigrette (flavouring component 1)
2 TBSP butter
1/2 cup reserved pasta water
8 basil leaves torn
2 TBSP chives
parppardelle pasta 125g/person
TIP: Any tender spring vegetables can be added. Additional suggestions: pea tendrils, spinach, swiss chard. Morels can replace the prosciutto but remember ta season well.
METHOD
STEP 1: Preparing the ingredients
Place skillet over medium heat. Add diced prosciutto, cook until crispy, place on paper towel to drain, set aside
TIP: Bring a pot of salted water to a boil for the pappardelle
Drizzle ramp oil (flavouring component 3) to the same skillet. Add shallots, sautee for 4 minutes until soft. Add sliced garlic and continue cooking 2-3 minutes. Stirring frequently.
Add asparagus, peas and slivered sugar snaps , remove from heat
With a rasp, zest half a lemon over the vegetables
Drizzle 2oz Preserved Lemon Vinaigrette (flavouring Component 1), add the butter and combine until saucy
Add a few tablespoons of the reserved pasta water, bring to a quick gentle boil and remove from heat
Blend in torn basil & chives .Toss in half the pickled ramps, sliced (flavouring component 2)
Toss in half the crispy prosciutto
TIP: Careful not to overcook the vegetables. The spring vegetables should remain, bright green and crisp.
STEP 2: Cooking the pasta
Add pappardelle to the boiling salted water. Cook according to manufacturers instructions
Drain, reserve 1/4-1/2 cup cooking liquid for the sauce & to moisten pasta if necessary
TIP: Bring a large pot of water to a boil as you prepare the vegetables for the pasta
STEP 3: Plating & garnishing
Toss the pasta with the vegetables and lemon sauce, toss to coat completely. You may need to add a little more water to ensure a moist pasta
Adjust seasoning
Sprinkle with crisp prosciutto
Garnish generously with the Crispy Miso Pecan Crumble (Flavouring Component 4)
Add heat with a pinch of chili flakes
