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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
extra-virgin olive oil
juice of half a lemon
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.