Having brought home quite a haul from our little foraging expedition, my head was abuzz with all the possibilities. While foraging I was worried I might not be able to use everything we’d picked. By the time I was done with this meal, I realized I should have gotten more.
This simple pasta dish just tastes like spring. Lightly sauteed, the ramps are sweet with a mild garlicy flavor that goes really well with the smokey bacon. The fiddleheads don’t have a ton of their own flavor but they’re slightly sweet and add a nice texture to the dish. If you want to make this vegetarian, just omit the bacon and use a tablespoon of olive oil instead of a teaspoon.
1 tsp extra virgin olive oil
2 strips thick cut Berkshire bacon chopped
1 large handful of ramps roughly chopped
1/2 C fiddleheads par-boiled
freshly ground pepper
8 oz orecchiette pasta boiled according to package
shaved pecorino romano
Start the pasta while preping the rest of the ingredient, but wait until your pasta is done and drained before you start cooking the rest. I just use the pot the pasta comes out of to make the bacon and veggies.
Add the oil to a hot pan over medium high heat, then add the bacon. Fry until the bacon is slightly brown around the edges (but not crispy)
Add the ramps and fiddleheads and saute lightly, adding a pinch of salt and freshly ground pepper to taste. Add the pasta and toss to coat.
Serve with shaved Pecorino Romano.