Ramp Pesto Pasta

• Ramps

  5.3 oz
• Fresh Basil

  1.1 oz
• Pine Nuts

  1.1 oz
• Parmesan Cheese

  1.4 oz
• Garlic

  1 clove
• Olive Oil

  8.0 tbsp
• Lemon Juice

  1 tablespoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Spaghetti

  7.1 oz

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Kaikki vaiheet

1. 1

   Clean the ramps thoroughly, separating the white bulbs from the green leaves. Roughly chop both.

2. 2

   In a food processor, combine the ramp bulbs, ramp leaves, fresh basil, pine nuts, grated Parmesan cheese, and garlic clove.

3. 3

   Pulse the ingredients until roughly chopped. With the food processor running, slowly stream in the olive oil until a smooth pesto forms. Do not over-process.

4. 4

   Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

5. 5

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.

6. 6

   Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.

7. 7

   Drain the cooked spaghetti and return it to the pot.

8. 8

   Add the ramp pesto to the pasta and toss to coat evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to achieve the desired consistency.

9. 9

   Serve immediately, optionally garnished with extra grated Parmesan cheese or a drizzle of olive oil.