3 ramps, leaves and stem thinly sliced (can substitute with 1 leek)
½ cup Parmesan cheese, grated
1 teaspoon crushed red pepper flakes
Zest from 1 lemon
2 tbsp Graza Drizzle olive oil
Prepare Ingredients: Bring a large pot of water to a boil.
Fry Garlic: In a high sided pan (large enough to hold pasta) add Graza Sizzle olive oil and place over medium,-high heat. When oil is shimmering, add garlic. Fry until golden, 1-2 minutes. Using a slotted spoon, remove garlic and place on a paper towel lined plate to drain. Season with a pinch of salt.
Infuse Olive Oil: Remove oil from heat and add ramps. Set aside to infuse while pasta cooks.
Cook Banza: Add Banza to pot with boiling water and season generously with salt. Cook according to package directions. Once cooked, reserve ¼ cup pasta water.
Finish Pasta: Transfer Banza to pot with infused oil. Add Parmesan and 1 tbsp pasta water at a time, tossing gently until sauce is coated. Taste and season with salt and pepper as desired. Garnish with fried garlic, crushed red pepper flakes, zest from 1 lemon and a drizzle of Graza olive oil. Enjoy!