A refined and fancy vegetarian pasta dish!

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From Chef Wolen: "This is an amazing recipe bringing together the stars of the season – ramps, morels and peas – with a great pasta. I love pasta, and I love vegetables; what better way to incorporate all these great seasonal flavors than with a pasta dish?"

 

You will need:

 

Cavatelli

2 lbs. ricotta cheese

1 ¼ lb. flour

1 cup Parmesan cheese

1 lg. egg

Here's a video on how to make cavatelli: Video

 

Parmesan Cream

2 cups heavy cream

1 cup whole milk

2 cups Parmesan cheese, rinds only

Salt to taste

 

Vegetables

5 morel mushrooms, washed

3 Tbs. English peas, blanched and shocked

Tops of 2 ramps, raw

6 asparagus tips, blanched

Chopped chives, to taste

  1. For the cavatelli you could use store-bought or make your own. Should you decide to make your own, simply combine all ingredients, rest for an hour and roll like in the video.
  2. For the parmesan cream, Bring all to a boil and cover with plastic wrap, steep for 1 hour and strain. Season with salt and keep warm.
  3. To finish, In a large pot with boiling water, cook 8 oz. of the pasta until it floats.
  4. In a separate medium sauté pan, add 2 tablespoons butter and all of the vegetables and cook until tender.
  5. Add the pasta to the vegetables with about 6 Tbs. of the pasta cooking liquid, and stir until glazed and the sauce coats the pasta.
  6. Add chopped chives and season with salt.
  7. Place in serving dish and top with parmesan cheese and parmesan cream.

TIP:

If you can't get ramps you could substitute leeks or green onions.

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