The Spamwise Chronicles

The Cruelest Month

Thanks to everyone who commented below. I really appreciate the support.


Pasta with ramps “pesto” and fresh peas

The past few days have been raining cats and dogs. I needed something bright to chase the gray away.

3/4 cup cleaned ramp leaves, packed
kosher salt
extra-virgin olive oil
juice of half a lemon
lemon zest

Pulse ramp leaves in a blender or food processor until finely chopped. Add a pinch of salt. Pour olive oil in a thin and steady stream until the desired consistency is reached. I like my pesto less “paste”-like. Check seasoning. At this point, you can add some lemon juice or chopped lemon zest to brighten the flavor, if you like. Check seasoning. Use immediately or reserve as needed.

If you wanted to make this a traditional pesto, you can use pignoli. Almonds or chopped walnuts are good substitutes. The sauce really doesn’t need much else.

That pasta is just cooked rotini tossed with the ramps “pesto”, fresh peas, minced onion chives and some grated Parmesan.

Pesto — it’s not just for basil anymore.

This entry was published on April 22, 2009 at 11:21 pm. It’s filed under food, general, spring, vegetarian and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “The Cruelest Month

  1. akentuckycreation on said:

    Where do you get ramps? I lived in W. Va. for many years and people would
    “hunt” them in the spring, but I have never seen them in stores, etc. They have a very distinct flavor. Let me know.

    Lee

    Like

  2. I usually get them at Union Square Greenmarket.

    There may be farmers’ markets in your area that carry them.

    Like

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