Spring Spaghetti

You can use farro spaghetti or lemon spaghetti. I think my mom wanted lemon but we wanted farro. I don’t remember who won, but it’s delicious with either.


  • 1/2 cup young garden peas
  • 1/2 cup shelled, peeled fresh fava beans
  • 1/4 cup EVOO
  • 1/4 to 1/3 pound pancetta, finely diced
  • 2 bunches ramps, whites and greens separate, the whites finely chopped
  • 1 or 2 large cloves garlic (preferably a hardneck variety like rocambole), finely chopped
  • 1 red Fresno chile, seeded and finely chopped
  • Grated zest of 1 lemon
  • Salt and pepper
  • 1/2 cup dry white wine
  • 1 pound spaghetti (lemon or farro)
  • 3 tablespoons butter
  • 3/4 cup grated pecorino cheese


Bring a large pot of water to a boil for the pasta. Bring a medium pot of water to a boil and parboil the peas and favas for 2 minutes. Drain, then set aside.

In a large skillet, heat the EVOO (4 turns of the pan). Add the pancetta and cook to render it out. Add the ramps whites, garlic, chile, and lemon zest; season with salt and pepper. Cook that 5 minutes, then add the wine.

Salt the boiling pasta water and cook the pasta to al dente. Before draining, ladle out about 3/4 cup of the starchy pasta cooking water and add to the sauce. Drain the pasta and add to the sauce along with the peas, favas, ramp greens, butter, and pecorino, tossing with tongs 1 to 2 minutes for the flavors to absorb.

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