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Ramp & Snap Pea Fregola Sarda
with Parmesan Cheese & Walnuts
20 MIN
2 Servings
From the Test Kitchen
Let’s go wild with our produce! We’re making fregola sarda with ramps and oyster mushrooms— two incredible, prized finds for foragers everywhere. Ramps, also called wild leeks, are a green-leafed specialty known for their fragrance and mellow, savory taste. Oyster mushrooms, whose ridged caps are said to resemble oyster shells, impart delicate, woodsy notes to the pasta. We’re harnessing these complementary flavors with delicious, complex results. Enjoy, chefs!
Get Plans-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
- 1⅓ cups Fregola Sarda
-
1 oz Ramps
-
1 Lemon
-
1 Red Onion
- ½ lb Sugar Snap Peas
-
2 oz Oyster Mushrooms
-
1 bunch Mint
-
3 Tbsps Walnuts
-
2 Tbsps Butter
-
¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Cook the fregola sarda:
Heat a large pot of salted water to boiling on high. Once boiling, add the fregola sarda pasta. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserve ½ cup of the pasta cooking water, drain thoroughly and set aside in a warm place.
2
Prepare the ingredients:
While the pasta cooks, wash and dry the fresh produce. Trim off and discard the root ends of the mushrooms; cut into bite-sized pieces. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Trim off and discard the root ends of the ramps; if any dirt is noticeable, wash until clean. Thinly slice the white bottoms of the ramps; roughly chop the green tops. Peel, halve and thinly slice the onion. Trim off and discard the ends of the snap peas; pull off the tough string that runs the length of each pod. Cut the pods into thirds. Pick the mint off the stems; discard the stems.
3
Brown the mushrooms:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 5 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Wipe out the pan.
4
Cook the vegetables:
In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the snap peas, white bottoms of the ramps and walnuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green.
5
Finish the fregola sarda:
To the pan of vegetables, add the green leaves of the ramps, lemon zest, butter, cooked fregola sarda pasta, browned mushrooms, the juice of all 4 lemon wedges, half the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)
6
Plate your dish:
Divide the finished fregola sarda pasta between 2 dishes. Garnish with the mint and remaining Parmesan cheese. Enjoy!
1
Cook the fregola sarda:
Heat a large pot of salted water to boiling on high. Once boiling, add the fregola sarda pasta. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserve ½ cup of the pasta cooking water, drain thoroughly and set aside in a warm place.
2
Prepare the ingredients:
While the pasta cooks, wash and dry the fresh produce. Trim off and discard the root ends of the mushrooms; cut into bite-sized pieces. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Trim off and discard the root ends of the ramps; if any dirt is noticeable, wash until clean. Thinly slice the white bottoms of the ramps; roughly chop the green tops. Peel, halve and thinly slice the onion. Trim off and discard the ends of the snap peas; pull off the tough string that runs the length of each pod. Cut the pods into thirds. Pick the mint off the stems; discard the stems.
3
Brown the mushrooms:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 5 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Wipe out the pan.
4
Cook the vegetables:
In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the snap peas, white bottoms of the ramps and walnuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green.
5
Finish the fregola sarda:
To the pan of vegetables, add the green leaves of the ramps, lemon zest, butter, cooked fregola sarda pasta, browned mushrooms, the juice of all 4 lemon wedges, half the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)
6
Plate your dish:
Divide the finished fregola sarda pasta between 2 dishes. Garnish with the mint and remaining Parmesan cheese. Enjoy!
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