This dish is spicy and fresh and a perfect for a weeknight meal

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Serves 4

1 tablespoon olive oil

14 ramps, cleaned

1/2 red chili, seeded and cut into thin strips

1 tablespoon pine nuts

grated zest of 1 lemon

1/3 cup olive oil

juice from 1 lemon

1 lbs cooked pasta, I used spaghetti

salt and pepper

20 green olives

  1. Heat the oil in a pan and sauté ramps and chili until soft.
  2. Add pine nuts and lemon zest and sauté for 1 minute.
  3. Add olive oil and lemon juice.
  4. Place the warm cooked spaghetti in a large bowl and stir in the sauce, season with salt and pepper.
  5. Add the olives and serve.


Photography by Paul "Sweet Paul" Lowe

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