Pasta with Ramp Pesto

Pasta with Ramp Pesto
Staff Writer
Pasta with Ramp Pesto
Will Budiaman
Pasta with Ramp Pesto

Ramps, if you've never had them before, are wild leeks that pop up with a very limited season during the spring. They taste a bit like scallions — spicy and pungent, but with fresh herbal notes. The leaves form a deep green pesto that's got more kick than any other pesto you've probably tasted, even arugula. So, a little goes a long way then. Use with caution.

Click here to see Why You Should Cook with Olive Oil.

6
Servings
578
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 bunches ramps, green parts only
  • 3/4 Cups grated pecorino romano
  • 1/2 Cup pine nuts, toasted
  • 3/4 Cups extra-virgin olive oil
  • 1 Pound pasta, cooked, for serving

Directions

Combine the ramps, cheese, and pine nuts in the bowl of a food processor. With the machine running, slowly stream in the olive oil until a smooth paste is formed. Toss the desired amount with the cooked pasta and serve.

Nutritional Facts

Total Fat
43g
61%
Sugar
2g
2%
Saturated Fat
25g
100%
Cholesterol
72mg
24%
Carbohydrate, by difference
20g
15%
Protein
30g
65%
Vitamin A, RAE
1µg
0%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
61mg
6%
Choline, total
90mg
21%
Fiber, total dietary
2g
8%
Folate, total
38µg
10%
Iron, Fe
4mg
22%
Magnesium, Mg
69mg
22%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
305mg
44%
Selenium, Se
33µg
60%
Sodium, Na
232mg
15%
Water
47g
2%
Zinc, Zn
8mg
100%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.