Asparagus & Ramp Pasta
Bronze-cut spaghetti, blanched asparagus, sliced ramps, a splash of cream, and pecorino. Cooked in one pan.
- 500 g bronze pasta
- 1 bundle asparagus
- 1/2 lb wild ramps
- 4 oz pecorino
Our cooks build recipes around the actual stock. Tap the ingredient list and the basket fills itself — produce, protein, pantry, bread, in the right amounts. No converting, no scaling, no shopping.
A two-pan dinner that works for a Wednesday or a Saturday. The shoulder goes into a low oven for ninety minutes while you blanch and char the asparagus. The salsa verde is mostly the herb trio plus capers and a glug of our Sicilian olive oil.
90 min · Serves 4 · Cost in basket $42
Add All Ingredients to CartBuilt for school nights. Most use one pan and three to seven ingredients. Every list checks against the week's market stock so you are not buying things we don't carry.
Bronze-cut spaghetti, blanched asparagus, sliced ramps, a splash of cream, and pecorino. Cooked in one pan.
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