Roasted Ramp Pesto

Makes about 4-6 servings – Vegetarian – 60 minutes

2 c. Ramps (separate greens from bulbs)
1 Lemon, juiced
1/2 c. Olive Oil
1/4 c. Pine Nuts, toasted
3 tbsp. Grated Parmesan (preferably aged at least 18 months)
Salt & Pepper to taste
16 oz. Pasta

Preheat your oven to 350 degrees. Place the ramp bulbs on a foil-lined cookie sheet. Drizzle them with olive oil and generously season with salt and pepper. Roast for 10 minutes and allow to cool for an additional five before roughly chopping up.

Heat a large pot of water on high heat until boiling. Drop the ramp greens and cook for one minute, before quickly removing and immediately plunging into a bowl of ice water (do not drain the pot of water). Place the blanched greens onto paper towels and pat to remove excess water.

In that same pot of boiling water, drop your pasta and cook according to the directions on the package. Before draining, set aside a cup of the pasta water.

In a food processor, combine the ramp greens and bulbs, half of your lemon juice, pine nuts, grated cheese, salt, pepper, and olive oil. Pulse the ingredients until a thick paste forms. (Be careful not to puree the mixture, you want a chunky consistency.)

Gently toss the pasta and pesto along until well coated, using some of the reserved pasta water to thin it out. Drizzle the remaining lemon juice on the pasta and toss again. Taste and add any additional seasoning if needed.

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