This dish is as flexible as it is flavorful. Use any pasta you like—penne, fusilli, or spaghetti all work great. The Parma ham adds texture and saltiness, but you can swap it for prosciutto ...

Slice ramp tops to yield about 1 1/2 cups, reserving bulbs for Pasta. Process ramp tops, oil, Parmesan, sunflower kernels, lemon zest and juice, salt, and pepper in a blender until smooth, about ...

Add the finely chopped beef and olives to a small serving bowl. Mix in the softened cream cheese and garlic powder until ...

Add 3/4 cup of the reserved pasta water, Boursin and pepper to the now-empty large pot, off of the heat. Whisk until the cheese has melted into the pasta water.

This quantity of sauce is perfect for 350–400g/12–14oz dried pasta. Simply fold the warm sauce through cooked pasta, loosening with a little pasta water if required.

Add rosemary; cook, stirring constantly, for 30 seconds. Reduce heat to medium-low. Stir in heavy cream, miso, Dijon, and 1/2 cup reserved pasta cooking liquid until evenly combined.