Creamy BellaVitano® Pasta Primavera

Instructions

1. Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add broccoli and peas; cook for 2-3 minutes or until crisp-tender. Remove vegetables with a slotted spoon.
2. Bring water back to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1 cup hot pasta water.
3. Meanwhile, trim ramps. Thinly slice the white portions of ramps and cut the green portions into 1-inch pieces.
4. Warm 2 tablespoons butter and olive oil in a large skillet over medium heat. Add white portions of ramps and carrots. Cook and stir for 4-5 minutes or until carrots are crisp-tender. Add broccoli, peas and remaining ramp greens; cook and stir for 1 minute.
5. Reduce heat to low. Add pasta and 1/2 cup reserved pasta water; cook and toss for 1-2 minutes or until water is slightly reduced. Stir in the lemon zest, lemon juice and remaining butter.
6. Remove from the heat. Gradually add Gold BellaVitano®, tossing well after each addition. Add remaining pasta water, a tablespoon at a time, until desired consistency. Season with salt and pepper to taste. Serve with additional shaved Gold BellaVitano®.