Pasta With Ramp Pesto

Name: Pasta With Ramp Pesto
Ingredients: 2 bunches ramps, green parts only; 3/4 cup grated pecorino romano; 1/2 cup pine nuts, toasted; 3/4 cup extra-virgin olive oil; 1 pound pasta, cooked, for serving

Will Budiaman|April 26, 2013 3:03 pm EST

3 (2 ratings)

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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.

Servings

6

Ingredients

2 bunches ramps, green parts only
3/4 cup grated pecorino romano
1/2 cup pine nuts, toasted
3/4 cup 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.