For all those early spring farmers market veggies.
Ingredients:
These are more of a vibe than anything else—whatever’s fresh at the farmers market.
- asparagus
- ramps
- fiddleheads
- morels
- pasta (tagliatelle works best)
- lemon
- extra virgin olive oil
- white wine
- butter/sheep butter/vegan butter
- prosciutto (optional)
Instructions:
- Cut everything to a desired size.
- Cook mushrooms in butter/butter alternative on medium heat. Pour in about a cup/half a cup of wine and cook off.
- Add veggies in the order you’d like to cook them in. If cooking fiddleheads, add those first as to fully cooked.
- While veggies are cooking, begin cooking pasta.
- Throw pasta in with veggies and some extra virgin olive oil.
- Toss with ramp pesto (ramps, lemon juice, lemon zest, and extra virgin olive oil, blended in a food processor), if desired.
- If desired, add torn up prosciutto after the heat is off.
yikesadoodle! 