Creamy ramp pasta

Around April 15th, you can always count on two things: ramps and taxes. Okay, maybe not the former, depending on where you live, but those of us who do have access to ramps can’t deny what an absolute delight these herby, garlicky greens are. Also known as wild garlic, ramps sprout and multiply around March and April, and taste like a bright, fresher cousin of garlic: Think less earthy but equally aromatic. This pasta shows them off with minimal fuss: You blend the ramps with lemon pulp and miso and then lightly caramelize the mixture in olive oil, making sure not to bury their coveted ramp-y flavor. If you can’t track down ramps, you can also make this with scallions and be equally happy.