Sun-dried tomatoes – 1 cup (substitute with 1 cup fresh, diced tomatoes)
Water – 2 cups boiling water
Olive oil – 2 tablespoons
Mushrooms – 5 cups, sliced
Snap peas – 3 cups
Penne pasta – 1 box penne pasta
Pasta water – 1/2 cup
Wild ramp pesto – 3 tablespoons (substitute with basil pesto)
Butter – 1 tablespoon
Garnish:
Black pepper – Freshly ground black pepper and olive oil for drizzling
Parmesan cheese – Grated (optional)
Instructions
Put the sun-dried tomatoes in a bowl. Submerge them in boiling water for 10 minutes. Drain the tomatoes and rinse them (they are often salty). Coarsely chop them; set aside.
Put a pot of water with a pinch of salt on the stovetop to boil.
Heat 1 tablespoon of olive oil over medium heat in a large saute pan. Add the mushrooms. The mushrooms will begin to toss out water and shrink in size. When they turn dark brown and are simmering in water, stir in the tomatoes and reduce the heat to low.
In a separate large pan, heat the other tablespoon of olive oil over medium. Add the snap peas. Saute them until the skins begin to crinkle and brown a bit.
Add the mushrooms and tomatoes to the snap peas and toss well. Reduce the heat to low.
As soon as the water boils, cook the pasta al dente (with a bit of chew and shape; before it is completely soft). Drain the pasta in a colander but save 1/2 cup of pasta water.
Return the pasta to the pot and stir in the wild ramp pesto.
Transfer the pasta to the pan with the veggies and add the butter and pasta water. Stir well, creating a creamy barely visible sauce.
Garnish with freshly ground black pepper and another drizzle of olive oil. Smack your lips!