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.

This recipe is part of our fresh spring dinner party menu.
Servings: Serves 4–6
  • 1 bunch ramps (about 1/2 pound) or scallions
  • 1 pound sugar snap peas
  • 2 Tbsp. walnut oil or olive oil
  • 1/2 pound baby yellow pattypan squash or 2 medium yellow squash , chopped
  • 1 Tbsp. finely grated orange zest
  • Salt and freshly ground pepper
  • 1/2 cup loosely packed pea tendrils
  • 1/4 cup toasted walnuts , chopped
  • Directions
    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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