Ramp Pesto with Spring Peas Recipe

Name: Ramp Pesto with Spring Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 whole Ramps, Root Ends Trimmed; 2 Tablespoons Pine Nuts, Plus More For Garnish; 2 Tablespoons Walnuts; 1/2 teaspoons Lemon Zest; 1/2 teaspoons Kosher Salt; Freshly Ground Black Pepper; 2 Tablespoons Fresh Lemon Juice; ⅔ cups Olive Oil; 1/2 cups Freshly Grated Parmesan (Parmigiano Reggiano) Plus More To Serve; 4 Tablespoons Frozen Peas; 1 pound Pasta Of Your Choice (preferably Fresh Linguine, Fettuccine, Or Tagliolini)

Servings: persons

25 whole Ramps, Root Ends Trimmed
2 Tablespoons Pine Nuts, Plus More For Garnish
2 Tablespoons Walnuts
1/2 teaspoons Lemon Zest
1/2 teaspoons Kosher Salt
Freshly Ground Black Pepper
2 Tablespoons Fresh Lemon Juice
⅔ cups Olive Oil
1/2 cups Freshly Grated Parmesan (Parmigiano Reggiano) Plus More To Serve
4 Tablespoons Frozen Peas
1 pound Pasta Of Your Choice (preferably Fresh Linguine, Fettuccine, Or Tagliolini)

1
Bring a large pot of salted water to a boil (water should taste like the ocean) and blanch ramps in the boiling water for 2030 seconds.
2
Remove ramps with tongs and immediately immerse in an ice water bath.
3
Save the boiling water for pasta.
4
Dry ramps very well by squeezing in a kitchen towel.
5
Add pine nuts, walnuts, lemon zest, ramps, salt, and a few grinds of pepper to a food processor.
6
Chop for 15 seconds.
7
Add lemon juice.
8
With the processor running, slowly add olive oil through the feed tube.
9
Add Parmesan and blend until combined.
10
Transfer sauce and frozen peas to a saute pan set over low heat.
11
Gently heat until just warm and peas defrosted.
12
Season to taste.
13
Note: You may need slightly more or less oil to reach the desired pesto consistency.
14
If desired, toast a handful of pine nuts on a dry skillet for 3 minutes over medium-low heat to be used for garnish.
15
Set aside.
16
In the meantime, cook pasta in the salted water according to the package directions.
17
Once pasta is cooked to al dente, remove from boiling water with tongs and place directly into the saute pan.
18
Toss pasta until well-coated in sauce and then transfer to serving (or individual) bowl(s).
19
Add grated Parmesan and toasted pine nuts for garnish.
20
Serve immediately.

942

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

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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 25 whole Ramps, Root Ends Trimmed, 2 Tablespoons Pine Nuts, Plus More For Garnish, 2 Tablespoons Walnuts, 1/2 teaspoons Lemon Zest, and more.

Yes, Ramp Pesto with Spring Peas 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 Pesto with Spring Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions