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 teaspoon extra virgin olive oil
- 2 strips bacon (thick cut) Berkshire chopped
- 1 large handful ramps roughly chopped
- pepper freshly ground
- 8 oz orecchiette pasta boiled according to packages
- pecorino romano shaved
- 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.