Thursday, May 7, 2009

Rigatoni with asparagus, ramps, pesto, and ricotta


On Saturday, Jon and I had our first successful trip of the season to the Union Square Greenmarket. The last time we'd trekked down there, the produce screamed winter, even though the weather teased spring. However, that unexpectedly un-rainy afternoon last weekend proved much more fruitful, and resulted in purchases of not just the baby spinach and ramps we'd seen in previous weeks, or the eggs we always buy there from Knollcrest Farm, but in lovely purple-tipped asparagus, too.

We had borrowed my mom's car for the weekend, so our next stop was the Brooklyn Fairway (with a quick detour to snag some of the season's first huaraches and pupusas at the Red Hook Ball Fields just down the street). There, in addition to our regular list of groceries, including a 35-strong army of Wallaby organic yogurts, we picked up some ricotta and fresh rigatoni.

We were too full of the Latin street food to eat much of a dinner that night at home, but on Sunday I steamed the asparagus, and tossed it along with chopped ramps in a pan of butter and olive oil, cooked the pasta and added it in, and then mixed it all up with some ricotta and the basil pesto I'd made the weekend before -- a delightfully verdant evocation of the season. I've been salivating at the photo ever since.

2 comments:

5 Star Foodie May 8, 2009 at 11:44 AM  

Very delicious pasta with asparagus and ramps!

Yatminto January 2, 2010 at 4:26 AM  

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