Name: Orecchiette with Morel Mushrooms and Ramps
Prep time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 20 ramps; 4 tablespoons olive oil; Salt and freshly ground black pepper; 2 cups dried orecchiette (or small shells or another bite-size pasta); 4 portobello mushrooms, diced; 2 cloves garlic, minced; 15 morel mushrooms, quartered lengthwise; 1/2 cup dry white wine; Zest of 1 lemon; 1/2 teaspoon ground nutmeg; 1/4 cup grated Grana Padano or pecorino Romano cheese; Minced flat-leaf parsley leaves, for garnish; 4 tablespoons mascarpone

Trim the roots from the ramps with a paring knife, and remove any loose outer layers clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.

Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.

Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, stirring often, about 4 minutes. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.

When the pasta is ready, drain it, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.

Serve the pasta piping hot with a shower of grated Grana Padano on top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with a tablespoon dollop of mascarpone spooned on top.