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Pasta with Ramp Pesto

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.

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
Servings6
Calories Per Serving390
Total Fat39g60%
Sugar1gN/A
Saturated7g36%
Cholesterol17mg6%
Protein7g15%
Carbs5g2%
Vitamin A35µg4%
Vitamin B120.2µg3.1%
Vitamin C7mg12%
Vitamin E5mg26%
Vitamin K101µg100%
Calcium205mg20%
Fiber1g6%
Folate (food)29µgN/A
Folate equivalent (total)29µg7%
Iron1mg8%
Magnesium43mg11%
Monounsaturated23gN/A
Niacin (B3)0.7mg3.5%
Phosphorus204mg29%
Polyunsaturated7gN/A
Potassium186mg5%
Riboflavin (B2)0.1mg6.9%
Sodium243mg10%
Zinc1mg9%