orecchiette pasta tossed in a creamy lemon pecorino sauce with chicken sausage, lots of spring vegetables, and fresh herbs
Ramps are only in season for a short period of time in the spring (typically late-April to early-June). If you want to make this but cannot find ramps, you can use sliced spring onions or shallots. In step 5, cook them in the butter for 2-3 minutes before adding the garlic (omit the ramp leaves in step 6).
To slice the ramp leaves, stack the leaves on top of each other and then roll them into a “cigar” lengthwise. Thinly slice across the leaves to create strands (or chiffonade).
The fennel fronds are the green, frilly leaves attached to the tops of the fennel bulb. While not necessary, I love using them as a garnish. Just like an herb, they add a final pop of fresh flavor to the dish.