Ramps are around for a short season. Hard to describe, but a little bit like scallions, shallots or leeks, just stronger in flavor. We like to make a ramp pesto, and freeze some to use later to pump up the flavor of veggies. Use vegan parmesan style cheese to make entirely plant-based.
- I bunch of ramps
- bowl of ice water
- 12 ounces of pasta
- 1 cup of reserved pasta liquid
- 1/4 cup of walnuts or pine nuts
- 1.4 cup of chopped parsley
- 1/4 cup of olive oil
- 2 TBSP grated parmesan cheese
- 1 TSBP grated lemon zest
- Salt and pepper to taste
Blanch ramps in a large pot of boiling salted water until wilted, about 10 seconds. Stop cooking in ice water bath; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces of pasta of your choice until al dente. Drain and reserve 1 cup of cooking liquid.
Meanwhile, coarsely chop ramp bulbs and stalks and add along with nuts to a food processor or the Magic bullet. Add ramp greens, 1/4 cup olive oil, lemon zest, some of the pasta water for consistency and the grated cheese; process to a coarse paste. Season with salt and pepper.
Toss pasta with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more grated cheese. Taste as you go along, because too much pesto can get too bitter. The remaining pesto can be stored in a jar the refrigerator for up to a week or in the freezer for at least a month.