Whole Wheat Pappardelle with Ramps and Roasted Butternut Squash

This was such a lovely and easy weeknight dinner. Ramps are only available for a short period of time so it’s always a treat to snatch them up.
I think you can probably achieve similar results with regular leeks but it’s obviously better with ramps.

Ingredients
Whole Wheat Pappardelle (if you can find whole wheat, feel free to substitute)
1 bunch ramps—leaves and bulbs washed and separated.
4 cloves of garlic sliced thin
½ of organic low sodium chicken broth
Shaved aged parmesan
4 cups of butternut squash
Oil (I used grape)
Salt and Pepper to Taste

Preheat oven proof dish in the oven at highest possible temperature. I recently learned that this achieves best roasting results and have been doing this ever since. It works. My highest temperature is 450.
Cube butternut squash and toss with 2 tablespoons of oil. Once oven is preheated together with your tray, reduce temperature to 425. Roast for about 30-40 minutes tossing occasionally.

Wash and dry your ramps. Separate leaves from bulbs. Roughly chop the leaves and set aside. Slice the bulbs across, you will cook them before the leaves.

Heat oil in a skillet, add garlic. Cook till starts to get golden, add bulbs and a splash of broth. Cook about 8 minutes, mixing frequently. Add leaves and another splash of broth. Cook till leaves start to shrink and broth is absorbed. Add salt and pepper to taste.

While all is happening with the ramps, boil salted water and cook pappardelle per package direction. Drain, reserve some of the water.
Add pasta and the water to your skillet, cook for about a minute or two till hot.

Serve topper with shaved parmesan. I use a veggie peeler to slice mine into very thin strips.

Enjoy!