Ramp Top Pasta with Morels and liddleheads SERVES 2 TO 4 8 ounces (225 g) Vegetable 12 chive blooms, separated into Pasta made with ramps (recipe individual florets page 599), or 6 ounces (180 g) dried pasta plus Ramp Top Puree (recipe page 73) 6 ramp leaves or scallion greens % cup (75 g) blanched or 2 tablespoons (30 ml) thawed frozen English peas extra-virgin olive oil ~ cup (4 ounces, or 60 g) Beurre Maitre d’Hétel halved lengthwise (page 606) 12 fiddlehead ferns 4 to 6 large morel mushrooms, cleaned 6 ramp or scallion bulbs, Pea tendrils, for garnish This pasta dish makes use of many fleeting spring ingredients, including ramps, fiddleheads, and morels. In our kitchen, we use a pasta extruder to make semolina pasta using vegetable juices for hydration in beau- tiful shapes. For home, we offer a hand-rolled pasta recipe that you can make with ramps, or really, many vegetables (see page 599 for the recipe and our extruder method). If you want to make something even simpler, you can use your favorite dried pasta and add the Ramp Top Puree from page 73. We also love to add poached basil-fed snails from Mary Stewart (a.k.a. the Snail Lady) in California to this dish. You can buy them at mikuniwildharvest.com. For ease, we left them off here. Ina large pot of boiling salted water, cook the pasta until al dente, 3 to 5 minutes for the fresh pasta, depending on the shape. Ina large skillet, heat the olive oil over medium-high heat. Add the ramp bulbs in a single layer and cook without moving until well browned on the bottom, about 3 minutes. Flip the ramp bulbs and cook until the other side is well browned, 2 to 3 minutes. Add the fiddleheads and gently toss. Add the morels, chive blooms, ramp leaves, peas, and Beurre Maitre d’H6tel. Finally, add the pasta. (If you’re using dried pasta, add the ramp puree at this point as well.) Gently toss everything together until the butter is melted. Transfer to a platter, garnish with the pea tendrils, and serve.