Ramp Pasta with Prosciutto and Parmesan

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This ramp pasta uses spaghettini, takes less than 10 minutes to make and screams spring is finally here!

This ramp pasta can be made in less than ten minutes. You'll love the foraged wild onion flavour with the saltiness of prosciutto and parmesan.

Foraging for ramps is one of my favourite times of the year because it signals the beginning of spring.

Also known as wild leeks, wild spring onions, ramson or wood leeks, they only grow for a few weeks in Canada and the northern United States.

I love that ramps are one of the few things in life that are still seasonal – and not like strawberries (with their flavourless white interiors) that we can get all year round.

Ramps are so popular that in some US States and Quebec, it’s illegal to forage for them because they’re over picked by professional foragers.

In Ontario there is a movement to be more responsible and not over pick.

MUST READ: Spring Guide to Foraging Edible Plants

In fact, no one will tell you where to find them. You have to find them yourself in heavily wooded, damp areas.

I have been lucky over the years to know someone who has private land where no one actively forages.

Wild leeks or ramps grow for just a short time in the spring. Here's an easy ramp pasta recipe.
It’s often too damp to sit down but I got lucky this time.

There’s something really special about foraging for ingredients and then reaping the benefits.

It was one of the things that I loved sharing when I had the restaurant.

And it’s also what I miss now that I’m not spending spring in Canada.

But it’s the most satisfying when I finally taste what I harvested. Ramps have such a delicate but powerful flavour and that first taste is so special, which is one of the reasons why I love ramp pasta.

Raw ramps or wild leeks on a table

Cleaning Ramps Can Be Tedious

The work doesn’t end in the forest. When you get home they must be thoroughly cleaned as mud loves to lurk.

The leaves are delicate it’s best to soak ramps in water to remove the mud.

If you can’t make it out to a forest ramps are often available at farmers’ markets by either a forager or farmer’s also may be growing them.

However, as they are in high demand it’s best to ask.

Many times ramps are on the table and instead stowed away for those who know just how special they are.

In Toronto markets Forbes Wild Foods is a great resource as they are ethical foragers and also spread wild leek seeds to help replenish the population.

This ramp pasta can be made in less than ten minutes. You'll love the foraged wild onion flavour with the saltiness of prosciutto and parmesan.

In previous years I’ve shared recipes for pickled rampsbeer battered rampsramp kimchicharred ramp pesto.

This year the first taste was simple and so easy to cook – ramp pasta using delicate spaghettini.

If you’re looking for good cookbooks for foraged ingredients also check out.

Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field
The Field to Table Cookbook: Gardening, Foraging, Fishing, & Hunting
The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir

This ramp pasta can be made in less than ten minutes. You'll love the foraged wild onion flavour with the saltiness of prosciutto and parmesan.

Today I’m featuring Catelli Ancient Grains spaghettini. It’s made with 100% whole grain blend of Canadian wheat and five ancient grains -quinoa, amaranth, teff, sorghum and millet.

It’s heartier with 8g of fiber, 25% of the daily iron intake and 12g of protein.

You can make this ramp pasta vegetarian by omitting the prosciutto. But I love how the saltiness of the cheese and prosciutto play off the ramp pasta.

I want lighter food, which is why I often chose spaghettini.

But the weather can also be cold and damp and the cheese and prosciutto just feel comforting.

This ramp pasta can be made in less than ten minutes. You'll love the foraged wild onion flavour with the saltiness of prosciutto and parmesan.

Ramp Pasta With Prosciutto and Parmesan

ramp pasta with prosciutto and parmesan on a white decorative plate

Ramp Pasta

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This ramp pasta uses spaghettini, takes less than 10 minutes to make and screams spring is finally here!


  • 1 box Catelli Ancient Grains Spaghettini
  • 4 large ramps
  • 100 g prosciutto, thinly sliced reserve 4 slices for garnish, julienne the remainder
  • 1/4 cup grated parmesan plus 4 peelings of parmesan for garnish
  • 1 lemon, halved and seeded
  • 1/4 cup olive oil
  • 1/4 cup white wine whatever you would normally drink
  • 1 tsp chili flakes
  • freshly ground black pepper to taste


  1. Separate ramp bulbs from leaves. Dice bulbs and julienne leaves.
  2. Bring 4 litres water to a boil, add 1/2 cup (125 mL) of kosher salt. Cook spaghettini according to package directions.
  3. Heat large frying pan over medium-high heat, add olive oil and add diced ramp bulbs, saute one minute. Add julienned prosciutto.
  4. Add chili flakes. Saute for 30 seconds. Squeeze half of lemon and white wine into pan to deglaze. Turn heat to low until pasta is cooked.
  5. Drain pasta, reserve 1/4 cup of pasta water.
  6. Add pasta and pasta water into frying pan. Add grated parmesan.
  7. Divide pasta into 4 bowls, top with prosciutto slice, ramp leaves, shaved parmesan. And a little squeeze of lemon.
Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 158Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 18mgSodium: 586mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 7g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.

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If you love foraged recipes also check out:

Sprouted chickpea hummus with pine needle
Spruce tips vinegar
Maple blossom beignets
Beer battered fiddleheads

Pin it For Later: Ramp Spaghetti

Disclosure: This ramp pasta post is part of a four part paid recipe series in partnership with Catelli Pasta. I originally wrote this two years ago but wanted to share it again. It’s a great ramp pasta recipe and although I’m no longer working with Catelli I still consider it a great Canadian brand. 

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Join the Conversation

  1. Terri@foodmeanderings says:

    Wow I’m Canadian and all and I have never heard of ramps. I guess it’s too dry in AB. But I did live in MB for years and we foraged for berries, mushrooms etc.. Thanks for sharing! I’d love to try them 🙂

  2. This pasta looks so simple and delicious And the ancient grains spaghettini sounds interesting. .

  3. Dana Sandonato says:

    Girrrrl. This looks amazing! I really want to try ramps, but I’ve yet to get my hands on them (which just makes me want them that much more). I love a seasonal pasta though, and this one is on point. Great photos, too!

    1. Ayngelina Author says:

      Have you looked in farmers markets? You often have to ask as foragers will set them aside for people in the know.

  4. Denise @UrbnSpice says:

    Your ramp pasta looks absolutely delicious, Ayngelina. I love pasta nights and your recipe might just be what is on the menu after a visit to the farmer’s market. Thank you for sharing this lovely recipe.


    The foraging exertion sounds like so much fun! Plus the added benefit of fresh ramps. The dish looks amazing.

  6. Mardi (eat. live. travel. write.) says:

    Ramps came in my organic delivery last week 🙂 Bookmarked this as I have prosciutto on hand right now too. Looks so perfect and spring-like!

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