Ramp And Watercress Pesto With Spring Has Sprung Pa

Name: Ramp And Watercress Pesto With Spring Has Sprung Pasta, Part Deux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pasta; 1 pound pasta (any kind will do - I used whole-wheat spaghetti); 1 1/2 cups fiddleheads; 10 ounces (1 package) frozen peas; 1 1/2 tablespoons butter; salt and pepper to taste; Ramp and Watercress Pesto; 1 bunch (5-7 small stalks) ramps; 1 bunch (about 4 cups) watercress; 1 cup mint leaves; 1/2 cup pine nuts; 1/4 - 1/3 cups olive oil; 1/3 cup Parmigiano Reggiano cheese; salt and pepper to taste

Servings: persons

Pasta
1 pound pasta (any kind will do - I used whole-wheat spaghetti)
1 1/2 cups fiddleheads
10 ounces (1 package) frozen peas
1 1/2 tablespoons butter
salt and pepper to taste
Ramp and Watercress Pesto
1 bunch (5-7 small stalks) ramps
1 bunch (about 4 cups) watercress
1 cup mint leaves
1/2 cup pine nuts
1/4 - 1/3 cups olive oil
1/3 cup Parmigiano Reggiano cheese
salt and pepper to taste

1
["Bring a large pot of salted water to a boil and add pasta. When pasta is about 2 minutes from being done (still crunchy in the middle but pliable in texture) add the fiddleheads to the boiling water. Cook for a minute and a half or so, then add the frozen peas. Cook for another 30 seconds to 1 minute, then drain.", "Meanwhile, assemble the pesto. In a food processor, add ramps, watercress, mint and pine nuts. Pulse a few times and then set the processor to ""on"". Slowly drizzle enough olive oil for the pesto to be slightly moist and hold together. When pesto is blended, add cheese, salt and pepper and mix to combine. Set aside.", "In a large bowl, toss about 1 cup of pesto (or more, if desired), butter, and pasta together until the butter is melted. Season with salt and pepper and serve with a grating of Parmigiano Reggiano cheese on top (and a poached egg, if that's how you roll)."]

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pasta, 1 pound pasta (any kind will do - I used whole-wheat spaghetti), 1 1/2 cups fiddleheads, 10 ounces (1 package) frozen peas, and more.

Yes, Ramp And Watercress Pesto With Spring Has Sprung Pasta, Part Deux falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ramp And Watercress Pesto With Spring Has Sprung Pasta, Part Deux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions