Ramp Pesto Pasta Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • Kosher salt, to taste
  • 4 ounces ramps, leaves separated from the stems and bulbs
  • 12 ounces campanelle pasta
  • ¼ cup hazelnuts, toasted and skins removed
  • ⅓ cup olive oil, plus more for drizzling
  • 5 tablespoons grated Pecorino Romano cheese, plus more for garnish
  • Freshly ground black pepper, to taste
Directions
  1. Bring a large pot of salted water to a boil. Add the ramp leaves and blanch until vibrant green, 20 seconds. Using a slotted spoon, transfer the leaves to a bowl and run under cold water until cooled, then drain and squeeze out the excess water.
  2. Add the pasta to the boiling water and cook until al dente, 10 to 11 minutes.
  3. Meanwhile, make the pesto: In a food processor, combine the ramp stems and bulbs with the hazelnuts and salt, then pulse until coarsely chopped. Add the remaining ingredients and purée until a smooth pesto forms, then transfer to a large bowl.
  4. Drain the pasta, reserving ½ cup of the cooking liquid and add both to the bowl of pesto. Toss until the pasta is evenly coated, and season with salt and pepper. Divide between bowls, garnish with more grated cheese and olive oil, then serve.