Pasta Primavera with Ramps

I was interested in learning a good Pasta Primavera recipe and posting it this Spring, as it seemed quite timely. But as I started to browse the recipes that existed for this not-so-classic dish, I found that many of them did not use seasonal Spring ingredients. In fact, most of the recipes included Summer veggies like tomatoes and zucchinis.

There are so many great green vegetables that I thought should be in this dish, so I ended up making my own version. My recipe includes a ramp sofrito, which I think is key to getting a light garlic flavor, without being overpowering. I also added in egg yolks at the end, carbonara style, to make it thick and rich, but without any added cream. I taught it to my cooking class the other day, and they all loved it. I hope you check it out and try it this week!