Description
Fresh, beautiful, and savory ramp pesto with spring peas is a sophisticated and seasonal take on a classic pesto. Serve over fresh tagliolini, linguine, or fettuccine for the perfect spring meal.
Ingredients
- 25 whole Ramps, Root Ends Trimmed
- 2 Tablespoons Pine Nuts, Plus More For Garnish
- 2 Tablespoons Walnuts
- ½ teaspoons Lemon Zest
- ½ teaspoons Kosher Salt
- Freshly Ground Black Pepper
- 2 Tablespoons Fresh Lemon Juice
- ⅔ cups Olive Oil
- ½ cups Freshly Grated Parmesan (Parmigiano Reggiano), Plus More To Serve
- 4 Tablespoons Frozen Peas
- 1 pound Pasta Of Your Choice (preferably Fresh Linguine, Fettuccine, Or Tagliolini)
Preparation
Bring a large pot of salted water to a boil (water should taste like the ocean) and blanch ramps in the boiling water for 20–30 seconds. Remove ramps with tongs and immediately immerse in an ice water bath. Save the boiling water for pasta. Dry ramps very well by squeezing in a kitchen towel.
Add pine nuts, walnuts, lemon zest, ramps, salt, and a few grinds of pepper to a food processor. Chop for 15 seconds. Add lemon juice. With the processor running, slowly add olive oil through the feed tube. Add Parmesan and blend until combined. Transfer sauce and frozen peas to a saute pan set over low heat. Gently heat until just warm and peas defrosted. Season to taste.
Note: You may need slightly more or less oil to reach the desired pesto consistency.
If desired, toast a handful of pine nuts on a dry skillet for 3 minutes over medium-low heat to be used for garnish. Set aside.
In the meantime, cook pasta in the salted water according to the package directions. Once pasta is cooked to al dente, remove from boiling water with tongs and place directly into the saute pan. Toss pasta until well-coated in sauce and then transfer to serving (or individual) bowl(s). Add grated Parmesan and toasted pine nuts for garnish. Serve immediately.
