Orecchiette with Morel Mushrooms and Garlic Ramps

• 20 garlic ramps
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 cups dried orecchiette
• 4 portobello mushrooms, diced
• 2 cloves garlic, minced
• 15 morel mushrooms, quartered lengthwise
• 1/2 cup dry white wine
• Zest of 1 lemon
• 1/2 teaspoon ground nutmeg
• 1/4 cup grated Grana Padano or Pecorino Romano cheese
• Minced fresh flat-leaf parsley leaves for garnish
• 4 tablespoons mascarpone

1. Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs.
2. Wash the ramps a few times in warm water to remove the dirt.
3. Coarsely chop the leaves and set them aside.
4. Slice the bulbs down the middle and set aside.
5. Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil.
6. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
7. Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil.
8. Add the ramp bulbs and saute for 2 minutes.
9. Add the portobellos and cook until soft, about 4 minutes, stirring often.
10. Add the garlic and morels and cook for 2 minutes more.
11. Pour in the wine and simmer gently, uncovered, for 10 minutes.
12. When the pasta is ready, drain, reserving 1/4 cup of the cooking water.
13. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
14. Serve the pasta piping hot with grated Grana Padano over the top.
15. Garnish with the minced parsley and season with freshly ground black pepper.
16. Finish each serving with 1 tablespoon of mascarpone spooned on top.

garlic, olive oil, salt, orecchiette, portobello mushrooms, garlic, morel mushrooms, white wine, lemon, ground nutmeg, romano cheese, parsley, mascarpone

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-morel-mushrooms-and-garlic-ramps-381383 (may not work)