Sautéed Ramps, Sugar Snap Peas, and Pattypan Squash
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Make pattypan squash as fast as you can, with flash-sautéed ramps and sugar snap peas, then finish it off with a tangle of fresh pea tendrils and a handful of toasted walnuts.
Ingredients
1 bunch ramps or scallions
1 lb. sugar snap peas
2 tbsp. walnut oil or olive oil
1/2 lb. baby yellow pattypan squash
1 tbsp. orange zest
salt and pepper
1/2 c. Pea tendrils
1/4 c. walnuts
Instructions
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.
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.
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