Creamy Ramp Pesto Pasta Recipes

CREAMY RAMP PESTO PASTA

Steps:

• Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
• Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel. Tops should be bright and vibrant green in color.
• Add the blanched leaves to a food processor with 1/4 of the ramp bulbs and stems, plus the lemon zest and juice, the pistachios and the Parmigiano-Reggiano. Pulse to finely chop, and stream in the olive oil until the pesto comes together into a thick sauce. Taste and, if desired, add more bulbs and stems, a few at a time, then add salt to taste and pulse to combine. (Reserve the remaining bulbs and stems for use in dressings, sautéed vegetable dishes or eggs.)
• Place the ricotta or mascarpone in large mixing bowl.
• Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.

EASY RAMP PESTO

Steps:

• Combine ramp leaves, pine nuts, and garlic in a food processor. Process until finely chopped. With the food processor running, add olive oil and process everything until smooth. Transfer mixture to a bowl and mix in grated Parmesan cheese. Season with salt to taste.

RAMP TAGLIATELLE

Steps:

• Heat the oil in a deep heavy skillet (preferably cast-iron) over medium-high heat until it shimmers. Cook the white and pink parts of the ramps with 3/4 teaspoon salt and the pepper, stirring occasionally, until they are golden, about 5 minutes. Add the cream and the ramp greens and boil until the sauce is slightly thickened, 2 to 3 minutes. Remove the skillet from the heat and stir in the Parmesan.
• In a large pot of heavily salted boiling water, cook the pasta until it is al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta.
• Add the pasta to the sauce in the skillet, along with 1/4 cup of the cooking water, tossing to coat. Thin the sauce with more cooking water, if you prefer a looser sauce. Serve immediately, with additional cheese for sprinkling.

RAMP PESTO SPAGHETTI

Steps:

• Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
• Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
• Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.