Served warm, this salad is both comfort food and a healthy meal. If you don't have access to ramps or they are not in season, you can substitute 1 small clove of garlic, or better yet, 2 tbsp of spring garlic. I love this with kale and spinach, but I bet it is just as good served with arugula.
Makes 2 salads.
Ingredients
2 Roma tomatoes, chopped
1 1/2 cups hearty greens such as kale or spinach, shredded
4 cups penne or fusilli pasta, cooked
1 tsp ramps, whites and greens, chopped fine (or 1tsp spring garlic or 1 small clove garlic)
3 tbsp olive oil
1 tsp sweet balsamic vinegar (see note here)
1 tbsp fresh basil, chopped
1/4 tsp kosher salt, plus more to taste
pinch red pepper flakes
In a sauté pan over medium heat, sauté ramps in 1 tbsp oil until soft and fragrant (about 1-2 minutes). Stir in pasta, remaining oil, tomatoes, vinegar, salt, and pepper and stir just until blended and immediately remove from heat. Stir in greens and let stand until dish is cooled and greens are slightly wilted.
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