Spaghetti With Spring Vegetables, Ramp Pesto And Pe

Name: Spaghetti With Spring Vegetables, Ramp Pesto And Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ramp bottoms (white part only), sliced thinly; 3 cups ramp tops (green parts only); 1 1/2 cup basil, picked; 1 Thai chili, green; 1 lemon peel all pith removed (1 small lemon); 1 1/2 cups extra virgin olive oil; 1 1/2 tablespoons kosher salt; 1/2 cup pistachios, lightly toasted; 1/2 cup parmesan, microplaned; 1 pound dry or fresh spaghetti, cooked based on package directions; 1/4 cup ramp bottoms; 4 cups ramp tops, cut 1/2-inch in width; 1 cup English peas, blanched; 1 cup asparagus, blanched, cut on bias in 1-inch width; 2 cups parmesan, grated; 1 teaspoon black pepper, freshly milled; 2 tablespoons basil, chopped; 2 tablespoons parsley, chopped; 1 1/2 cups pesto; 1 cup pecorino, microplaned; lemon zest; kosher salt, as needed

Servings: persons

1 cup ramp bottoms (white part only), sliced thinly
3 cups ramp tops (green parts only)
1 1/2 cup basil, picked
1 Thai chili, green
1 lemon peel all pith removed (1 small lemon)
1 1/2 cups extra virgin olive oil
1 1/2 tablespoons kosher salt
1/2 cup pistachios, lightly toasted
1/2 cup parmesan, microplaned
1 pound dry or fresh spaghetti, cooked based on package directions
1/4 cup ramp bottoms
4 cups ramp tops, cut 1/2-inch in width
1 cup English peas, blanched
1 cup asparagus, blanched, cut on bias in 1-inch width
2 cups parmesan, grated
1 teaspoon black pepper, freshly milled
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
1 1/2 cups pesto
1 cup pecorino, microplaned
lemon zest
kosher salt, as needed

1
In a saute pan over medium heat, add olive oil.
2
Add ramp bottoms and sweat until tender, making sure there is no color.
3
Add the ramp tops (greens) and cook until wilted.
4
Remove from heat and cool in a bowl set over ice.
5
In a medium pot of water, blanch the basil for 20 seconds.
6
Shock immediately and using paper towels or a clean towel, squeeze out all excess water.
7
Using a blender, combine the first two sets of ingredients and puree until bright green and completely smooth.
8
Add all the pistachios and turn the blender on medium speed and pulse until the nuts are coarsely chopped.
9
Immediately transfer pesto to a mixing bowl set over ice and stir constantly with a rubber spatula in order to cool the pesto.
10
Once cool, stir in the parmesan.

1157

kcal

Calories

109

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 22 ingredients. The key ingredients include: 1 cup ramp bottoms (white part only), sliced thinly, 3 cups ramp tops (green parts only), 1 1/2 cup basil, picked, 1 Thai chili, green, and more.

Yes, Spaghetti With Spring Vegetables, Ramp Pesto And Pecorino 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!

Spaghetti With Spring Vegetables, Ramp Pesto And Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions