Pasta with Ramp Pesto and Guanciale

A luxurious pasta dish featuring homemade ramp pesto, crispy guanciale, and toasted pistachios. Fresh ramps are blanched and blended with Parmesan and olive oil to create a vibrant spring pesto that coats tender paccheri or rigatoni.

4 servings

54 min

Published October 4, 2025

Ingredients

•1 tablespoon olive oil
•6 ounces guanciale
•2 bunches ramps
•1 to taste Kosher salt
•⅓ cup unsalted roasted pistachios
•½ cup Parmesan
•1 to taste black pepper
•12 ounces pasta
•3 tablespoons unsalted butter
•room temperature
•cut into pieces

Cooking Instructions

1.
Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until browned and crisp, 10-15 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbsp. fat from skillet.
15 min
2.
Add ramp bulbs to skillet; season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes.
4 min
3.
Meanwhile, blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water (save pot of water). Drain, squeeze out excess liquid, and coarsely chop.
5 min
4.
Purée ramp greens, ramp bulbs, half of pistachios, and remaining 2/3 cup oil in a food processor until very finely chopped. Add 1/2 cup Parmesan and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.
10 min
5.
Return reserved pot of water to a boil; cook pasta, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta water.
12 min
6.
Mix pesto, 1/4 cup pasta water, and butter in a large bowl. Using tongs, transfer pasta to bowl and add guanciale; toss vigorously, adding more cooking liquid as needed until pasta is glossy and well coated with sauce. Taste and add more salt if needed.
5 min
7.
Divide pasta among bowls. Top with more Parmesan and remaining pistachios.
3 min
8.
Pesto can be made 2 days ahead. Cover with plastic wrap, pressing directly onto surface, and chill.

Cooking Instructions

Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until browned and crisp, 10-15 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbsp. fat from skillet.

15 min

Add ramp bulbs to skillet; season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes.

4 min

Meanwhile, blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water (save pot of water). Drain, squeeze out excess liquid, and coarsely chop.

5 min

Purée ramp greens, ramp bulbs, half of pistachios, and remaining 2/3 cup oil in a food processor until very finely chopped. Add 1/2 cup Parmesan and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.

10 min

Return reserved pot of water to a boil; cook pasta, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta water.

12 min

Mix pesto, 1/4 cup pasta water, and butter in a large bowl. Using tongs, transfer pasta to bowl and add guanciale; toss vigorously, adding more cooking liquid as needed until pasta is glossy and well coated with sauce. Taste and add more salt if needed.

5 min

Divide pasta among bowls. Top with more Parmesan and remaining pistachios.

3 min

Pesto can be made 2 days ahead. Cover with plastic wrap, pressing directly onto surface, and chill.