Ramp, Pepperoni, and Spring Veggie Pasta - Witten Kitchen

Ingredients

• 1 large bunch of ramps, cleaned and bottom root cut off
• 1/2 lb. pepperoni thinly sliced and then diced into1
• 1 large red bell pepper, diced into ½
• 4 medium sized plum tomatoes, cored and diced into approx. 1
• 1 lemon, juiced
• 1/2 cup low sodium chicken or vegetable stock
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 cups cooked fusili pasta
• salt and pepper to taste
• ¼ cup parmesan cheese
• 1 Tbsp. finely chopped Italian parsley
• Red Pepper Flakes