Get ‘em while they’re hot

Laura Dean Bennett
Staff Writer

Ramps are out in force now so it’s time to dig ‘em up and eat ‘em – as many as you can without disturbing the future production of your ramp patch or your relationship with those with whom you live.

You’ve probably got your favorite ramp recipes already, but I thought you might like to try one of mine.

It’s easy!

Ramp Pesto Spaghetti Sauce

4 oz. cleaned ramps, bulbs and greens separated
Kosher salt
12 oz. spaghetti
1/4 cup walnut or pine nuts, toasted (nuts are optional)
1/3 cup olive oil
2 Tbsp. grated pecorino cheese (or substitute parmesan cheese), plus more for serving
Lemon wedges for serving, if you have them

Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon or spider, transfer greens to a bowl of ice water; drain and squeeze out liquid.

Bring same water in pot to a boil again and cook spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup pasta cooking liquid.

Meanwhile, coarsely chop ramp bulbs and stalks (save or pickle the rest) and walnuts in a food processor.

Add ramp greens, olive oil, and 2 Tbsp. Pecorino; process to a coarse paste. Season with salt.

Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta.

Serve topped with Pecorino and lemon wedges.

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