Stracci Toscani with Garlic Scape Pesto and Fresh Peas

Stracci Toscani with Garlic Scape Pesto and Fresh Peas

8 garlic scapes, tough end trimmed and discarded, cut into small pieces

6 sprigs mint, leaves picked

1 large handful pea shoots, about 1 cup, plus a few more shoots for serving

3/4 cup extra virgin olive oil, plus more for serving

1 teaspoon sea salt, plus more for pasta water and seasoning

1 pound Stracci Toscani, or pasta of choice

3/4 cup English peas

Grated Parmesan cheese, for serving

Place scapes, mint leaves and pea shoots in a food processor.  Slowly add olive oil, pulsing as you go, until mixture forms a smooth paste.  Season with sea salt.  Cook pasta according to package instructions.  Add peas during the last minute or two of cooking. Remove from heat and drain.  Toss hot pasta with garlic scape pesto.  Serve with pea shoots, parmesan and an extra drizzle of olive oil. 

Pasta with Clams, Ramps and Fava Beans

Pasta with Clams, Ramps and Fava Beans

A simple purée of ramps and olive oil (similar to a pesto but without the pine nuts, cheese or basil) gives this dish its vibrant green color, kick and flavor

• 1 bunch ramps, about 8 stalks) root end trimmed
• 3/4 cup olive oil
• scant teaspoon salt, plus more for seasoning and pasta
• 1 pound pasta of choice
• 2 tablespoons butter
• 3 dozen clams, as small and tender as possible, shells scrubbed
• 1/2 cup dry white wine
• 1 cup shelled and peeled fave beans
• black pepper

Combine all but the purple/white end of one ramp and olive oil in the jar of a blender.  Whiz until smooth, a few specks of green will most likely remain.  Season with salt and whiz just to mix.  Transfer purée to a jar with a lid.  

Cook pasta in a large pot of salted water according to package instructions.  Reserve 1 cup cooking liquid.  Drain pasta and set aside.  Return pasta pot to a low heat.  Add butter.  Finely chop reserved ramp and sweat in melted butter until just soft.  Stir in 4 tablespoons of ramp purée and cook just a minute or two.  Add clams, white wine and reserved cooking liquid.  Increase heat, cover and cook until clams open, about 8 minutes.  Add fava beans and cook 2 minutes more.  Return pasta to pot, toss and cook just until piping hot - a minute or so.  Adjust seasoning with salt and pepper.  Add a tad more purée and drizzle olive oil while serving.