Ingredients for - Sautéed Ramps, Sugar Snap Peas, and Pattypan Squash
1.
1 bunch ramps or scallions
2.
1 lb. sugar snap peas
3.
2 tbsp. walnut oil or olive oil
4.
1/2 lb. baby yellow pattypan squash
5.
1 tbsp. orange zest
7.
1/2 c. Pea tendrils
8.
1/4 c. walnuts
How to cook deliciously - Sautéed Ramps, Sugar Snap Peas, and Pattypan Squash
1 . Stage
Trim roots from ramps; finely chop white bulbs. Slice green leaves into 1/4-inch strips. String sugar snap peas, cut off stem ends, and leave whole.
2 . Stage
Heat oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add peas and pattypan squash; sauté; until just tender, 3 to 4 minutes. Stir in zest, salt and pepper to taste, and ramp greens. Remove from heat and stir until greens slightly wilt. Add pea tendrils and walnuts; serve.
Recipe information
Servings per container:
6
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