Yesterday I foraged some nice ramps out in the woods. I decided I’d make a spring pasta with them:

I drove over to Tuscana Pasta, a local pasta maker here in Peekskill, and picked up some fresh cavatelli.

I didn’t follow a recipe and I won’t try to write one here.

I added:

• Pancetta
• Mushrooms
• Ramps
• Peas
• A white wine pan sauce

In each bowl, I topped the pasta with some fresh burrata, meant to be mixed in while you eat.

It was great! I typically only forage ramps once each spring, so they are a special treat. I look forward to them again next spring.