Spaghetti with Ramp Pesto

Spaghetti With Ramps

Years ago I read an article about ramps in Gourmet Magazine. I was curious, what the heck are they? Turns out they are foraged in spring and are also known as wild leeks.  So this recipe is for those of you who live where Ramps grow wild, whereas I have to rely upon our good friend, chef Andrea who used her connections to get them from Eastern Canada for both of us. What do you do with a box of ramps, why you begin by making a batch of this pasta and as you twirl thing how very lucky we are to have such abundance growing wild!

Makes 4 Servings

½ lb. ramps
1 tsp. lemon zest, finely grated (Meyer lemons are good)
¼ cup EVO
1 lb. spaghetti
8  Tbsp. Parmigiano or Pecorino Romano cheese, I like to use a combination of both + more for passing
1/4  tsp.  of red pepper flakes
2 Tbsp. soft butter

1 lb. spaghetti

Toasted bread crumb topping, made ahead of time (see recipe below)

Bring a large pot of water to a boil. Place a large serving bowl in a slightly warm oven or in a warming drawer.

Trim the roots from the ramps and slip off outer skin on bulbs if loose. Blanch ramps in a large pot of boiling, salted water for 2 – 3 seconds; transfer to a colander with tongs. Coarsely chop the ramps, placing them in a food processor with the lemon zest, chili flakes and EVO, puree until smooth.  Remove to a small bowl, season with salt and set aside.  Set aside the pot of ramp cooking water to cook the spaghetti in.

Add 1 – 1 ½ Tbsp. salt to the ramp cooking water. Add the spaghetti and cook until ad dente, according to package directions, testing a minute or so before the stated time to make sure they’re not getting over cooked.  Remove 1 cup of pasta water, set aside.

Drain the spaghetti in a colander. Return pasta to the pot, add the ramp puree, tossing over moderate heat 1 – 2 minutes. Thin sauce with pasta cooking water if pasta appears to be too dry, adding 1/4 cup at a time. Remove pasta from heat; add 2 Tbsp. butter and the cheese; toss together and place in a large, warm serving bowl. Top with the toasted bread crumbs and serve immediately, passing extra cheese.

Toasted Bread Crumb Topping For Pasta

Preheat oven to 350 F.
3 ½” thick slices whole-grain bread
2 Tbsp. EVOO
Sea salt to taste

Cut bread into cubes, then grind to crumbs in a food processor. Spread in a shallow baking pan and bake in the middle of the oven, stirring occasionally, until golden, 10 – 15 minutes. Pour crumbs into a bowl and stir in the EVO and salt.

Helpful tip:  Bread crumb topping can be used with other pastas as well.

 

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