Make Ahead

Radiatore Pasta with ramps, sundried tomatoes and peas

July  1, 2021
1 Ratings
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 2
Author Notes

This dish arose from a dialog with my 5 year old over what he wanted for dinner, which went along the following lines:
I: Mommy I want pasta for dinner.
Me: OK, could you get me the jar of pasta sauce from the fridge please?
I: NO.. I want it with olive oil and pepper & Italian herbs.
Me: Can I add some broccoli?

Dad interjects..

I: OK mommy, you know broccoli is reeeally good for you and I'm a BIG boy, almost 6 yrs (he turned 5 in December, by the time January rolled around, he was 'almost 6')

Considering that I was trying to bring down my levels of pasta hoarding, he got what he only concession, I used a lemon flavored EVOO (extra virgin olive oil).. & at the end of it, I was greedily sneaking as much as I could from his plate!

There is something to be said about the pure joy of scarfing down pasta dressed simply with EVOO, salt, pepper & a few pinches of dried herbs. The aroma just drove me nuts, not to mention the squelchy feel of pasta being chewed! So of course I had to make it again, this time with a bit of grown up veggies thrown in, The first time I made this, ramps were in season, but for subsequent sessions, I used scallions.

Pair with a glass of chilled Pinot grigio

What You'll Need
  • 1 cup Radiatore Pasta
  • 2 tablespoons Olive oil
  • 2 to 3 whole ramps, OR scallions (white & light green parts) finely sliced
  • 4 to 5 pieces sundried tomato cut into thin strips
  • 1/2 cup frozen peas
  • 1/4 teaspoon crushed red pepperflakes
  • lemon flavored EVOO as needed
  • 1 pinch crushed peppercorn & herbes de Provence, more to taste
  • 1 pinch salt, more to taste
  • 1 handful fresh grated or shaved parmesan, as preferred
  1. Heat 4 cups of water with about a tsp each, of salt and olive oil. When it boils, add the Pasta and cook as per the instructions on the package. When the pasta is done, remove it from the boiling water using a slotted spoon, drain & set aside. Use the starchy water to blanch the peas & cook them to your preferred level of 'doneness'. Strain the peas and set aside.
  2. In a skillet heat 1 tablespoon of olive oil and saute the scallions till translucent. Add the sundried tomatoes , the black pepper, the red chili flakes. Stir till the sundried tomato begins giving off a characteristic aroma. Add the peas & saute further for ~ 2-3 minutes.
  3. Add the veggies and herbes de Provence to the strained pasta and toss. Drizzle the lemon flavored EVOO as per your preference.
  4. Add the Cheese prior to serving and pair with a glass of chilled Pinot Grigio.

See what other Food52ers are saying.

  • Panfusine
  • Ravenandthemoon
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

2 Reviews

Ravenandthemoon July 1, 2021
I am so disappointed. I prepared all the ingredients for the sauce, followed the recipe exactly and didn’t end up with enough for even one decent dinner serving. All the trouble and I didn’t get dinner. 1 cup of radiatori pasta should have been 2-2/12 cups. You should correct the recipe so as to not disappoint anyone else. The flavour was really good my friend told me but now I have to make something else for myself.
Panfusine June 17, 2011
oh yeah, every evening its about 4-6 options that his lil lordship gets to decide on! & yet sometimes its."mommy You tell me what I want!", broccoli is ALWAYS a safe bet .. he'll chomp up the broccoli & leave the pasta!