Best 4 Ramp Pesto Spaghetti Recipes
Ramp pesto spaghetti is a vibrant and flavorful dish that captures the essence of springtime. The star of the show is the ramp, a wild onion with a garlicky flavor and a pungent aroma. When combined with fresh basil, pine nuts, and olive oil, it creates a pesto that is both aromatic and herbaceous. Tossed with al dente spaghetti and topped with grated Parmesan cheese, ramp pesto spaghetti is a simple yet sophisticated dish that is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY RAMP PESTO PASTA
Ramps are one of those items that seem so appealing at the market but can be a challenge to use when you get them home. This dish solves the problem. Because the recipe comes from Rachael Ray, who made her name teaching a generation to get dinner on the table in 30 minutes, it's quick to make once you have the ramps blanched. The pesto comes together fast, so you can make it while the pasta is boiling. The creaminess of the ricotta tempers the ramps, which can vary in their pungency. Pink peppercorns are berries, not true peppercorns. They add a lovely look to the finished pasta and bring a more delicate fruitiness and a quieter heat than black pepper; if you can't find them, black pepper will do just fine.
Provided by Kim Severson
Categories pastas, main course, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
- Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel. Tops should be bright and vibrant green in color.
- Add the blanched leaves to a food processor with 1/4 of the ramp bulbs and stems, plus the lemon zest and juice, the pistachios and the Parmigiano-Reggiano. Pulse to finely chop, and stream in the olive oil until the pesto comes together into a thick sauce. Taste and, if desired, add more bulbs and stems, a few at a time, then add salt to taste and pulse to combine. (Reserve the remaining bulbs and stems for use in dressings, sautéed vegetable dishes or eggs.)
- Place the ricotta or mascarpone in large mixing bowl.
- Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 414 milligrams, Sugar 4 grams
RAMP PESTO SPAGHETTI
Categories Pasta Kid-Friendly Quick & Easy Dinner Lunch Parmesan Leek Pastry Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
EASY RAMP PESTO
When ramps are in reason, try making this tasty, easy ramp pesto. Tastes great with pasta or on bread.
Provided by Marianne
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine ramp leaves, pine nuts, and garlic in a food processor. Process until finely chopped. With the food processor running, add olive oil and process everything until smooth. Transfer mixture to a bowl and mix in grated Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.9 g, Cholesterol 7.3 mg, Fat 14.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 129.4 mg, Sugar 0.5 g
RAMP PESTO
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.
Tips:
- Use fresh ramps: The fresher the ramps, the better the pesto will taste. Look for ramps with bright green leaves and firm bulbs.
- Blanch the ramps: Blanching the ramps helps to remove their bitterness and preserve their color. To blanch the ramps, bring a large pot of salted water to a boil. Add the ramps and cook for 1-2 minutes, or until they are bright green and tender. Drain the ramps and immediately transfer them to a bowl of ice water to stop the cooking process.
- Use a food processor: A food processor makes it easy to quickly and easily make the pesto. If you don't have a food processor, you can also use a blender or mortar and pestle.
- Taste the pesto and adjust the seasonings: The pesto should be flavorful and slightly bitter. If the pesto is too bitter, you can add more Parmesan cheese or olive oil. If the pesto is too bland, you can add more salt, pepper, or lemon juice.
- Use the pesto immediately: Pesto is best when used fresh. However, you can also store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Ramp pesto is a delicious and versatile condiment that can be used in a variety of dishes. It is especially good on pasta, pizza, and grilled vegetables. Ramp pesto is also a great way to add flavor to sandwiches and wraps. With its bright green color and garlicky flavor, ramp pesto is sure to brighten up any dish.
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