Cooking Recipes

Pasta with Ramps Recipe

A quick and easy (and healthy) recipe that combines pasta and spring onions (aka ramps)

Avner Levi

Avner Levi is the executive chef of Cento Pasta Bar in Los Angeles.

UpdatedMay 10, 2023 4:58 pm

What is a ramp? It’s as if garlic and a spring onion had a baby. So today, let’s shine a light on this underrated spring vegetable with a delicious pasta recipe. My thanks to Chef Avner Levi for his delicious dish.

Bon appetit. -NPH

picture of ramps — Take the on-ramp(s) to flavor

Getty/David Bishop Inc.

I’m Persian, and eating is a big part of my culture. Gathering, eating, feasting — it’s about being around family and friends, creating intimacy and relationships, and tapping into more than just the food. I enjoy cooking so much because I enjoy the relationships I get to have with people as a chef. Opening my Los Angeles restaurant Cento last year allowed me to get out of typical restaurant kitchens and create a space where I can interact with guests over food. The 360-degree open kitchen at the center of the restaurant allows me to host diners the way I would my family and friends in my own home.

Seasonality is always top of mind when I cook, because it keeps things interesting. I love going to markets, seeing what’s fresh and going from there. Guests — especially in a city like L.A. — like it too. To me, ramps are a beautiful, versatile spring vegetable. Perhaps nothing says “spring” more than ramps. They’re a little bit spicy and have a lovely vegetal quality. They’re a wonderful addition to so many dishes — and also great enjoyed on their own.

Chef Avner Levi's Aglio e Olio Spaghetti with Ramps

Servings: 1-2 servings

Copy Ingredients

Ingredients

Salt
8-12 ramps with bottoms separated and sliced, tops left whole
3 garlic cloves, sliced
1 Fresno chile, sliced (substitute red pepper flakes if needed)
1 cup spaghetti
Breadcrumbs, for serving
Olive oil

Directions

Copy Directions

1. In a large saucepan over medium-low heat, add olive oil, garlic and ramp bottoms. Sauté gently, reducing heat if necessary so garlic does not brown.
2. Add sliced Fresno chiles to pan, sauté for another 2 minutes, season with salt.
3. Once Fresno chiles are softened, add one cup cool water to pan to stop the chiles from cooking. Let the water warm/simmer, but not boil.
4. In a separate pot, bring lightly salted water to a boil. Add spaghetti to boiling water and cook until al dente; pasta will finish cooking in the sauce.
5. Drain pasta, reserving 1 cup pasta water.
6. Add pasta and pasta water to pan with garlic, ramps and chiles.
7. Stir vigorously and constantly until saucy consistency is reached (allow roughly 80% of water to evaporate).
8. Add a handful of ramp tops (greens only) and allow to wilt, and cook noodles to desired texture.
9. Season with salt to taste.
10. Serve in bowls with breadcrumbs.