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


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THE INGREDIENT Ramps. Spring has sprung! Time to hit up your local farmer's market—it's the season of the ramp.

Serves 4

1 tablespoon olive oil
14 ramps, cleaned
½ red chili, seeded, cut into
thin strips
1 tablespoon pine nuts
grated zest of 1 lemon
1⁄3 cup olive oil
juice from 1 lemon
1 lb cooked pasta, I used spaghetti
salt and pepper, to taste
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.

TIP:

What is a ramp? It is like a spring onion and looks like a scallion, but is more delicate. Delicious!


Photography by Paul 'Sweet Paul' Lowe

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