Learn the interesting background to this dish in a full post on the Fresh Tastes blog. Serve it with a glass of wine.
- 200 grams (7 ounces) farfalle
- 2 tablespoons olive oil
- 100 grams (3.5 ounces) asparagus, (2 large stalks) thick ends peeled then sliced
- 100 grams (3.5 ounces) snap peas, trimmed and sliced in half diagonally
- 100 grams (3.5 ounces) baby ramps
- 30 grams (1 ounce) Parmesan cheese
- 1/3 cup cream
- 1/4 cup minced Italian parsley
- In a large pot, add enough salt so that the water tastes salty. Bring the water to a boil.
- Cook the pasta according to the package directions (mine was 7-8 minutes)
- When your pasta is about 5 minutes from being done, heat the olive oil in a large sauté pan over medium-high heat until hot.
- Add the asparagus and snap peas and sauté until bright green, but still crisp.
- Add the ramps and continue to sauté, seasoning with salt and pepper to taste.
- If you've timed things well, your pasta should be just about done. Drain the pasta.
- Add the cheese and cream to the vegetables and then add the drained pasta and parsley. Toss to coat and adjust salt and pepper to taste.
- Serve immediately.