And, now that I have a few weeks off from all of the traveling, I have no excuse to not make something amazing with them. Tonight it was this pasta (inspired by Nikki Rappaport's recent carbalicious blogging) and hopefully, tomorrow I'll be stuffing my squash blossoms with Keswick Creamery ricotta! The best part - all of the ingredients (except the pasta) were sourced from farms within driving distance of Washington, DC.
Spring Pasta: Ramp, Asparagus & Chorizo Orecchiette
Ingredients (all farm ingredients are from the Dupont Circle Farmers Markets):
- Asparagus from Spring Valley Farms (ends trimmed and cut into 1 inch pieces)
- Ramps from Spring Valley Farms (ends trimmed, white part diced, leaves ripped)
- Chorizo from Eco-Friendly Foods (about the size of your palm per person)
- Orecchiette (or other pasta)
- Sprinkle of Parmesan
- Splash of Trickling Springs Creamery half and half (or whole milk)
- pad of Kerrygold butter
- Boil water. Add pasta. When close to al dente, toss in asparagus until it turns bright green.
- In another pan, saute ramps with butter (olive oil would be fine, I just ran out).
- Add chorizo to the pan with the ramps. Cook until it starts to change color.
- Make a well in the center of the pan. Add a splash of half and half.
- In the well, add the pasta and asparagus with a few spoonfuls of the pasta water.
- Cook for several minutes.
- Toss together. Add parmesan or other cheese to the top to taste.