Ramp Pesto Spaghetti
A fresh and vibrant pasta dish featuring homemade ramp pesto made with spring ramps, toasted walnuts, and Pecorino cheese tossed with perfectly cooked spaghetti.
Ingredients
- •4 ounces ramp greens (about a fistful)
- •8 cups Salted water
- •2 cups ice water
- •12 ounces spaghetti
- •1 cup reserved pasta cooking liquid
- •2 whole ramp bulbs and stalks
- •¼ cup toasted walnuts
- •⅓ cup olive oil
- •2 tablespoons grated Pecorino
- •1 teaspoon Salt
- •1 serving Pecorino and lemon wedges
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
- 3.
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.
3 min