Ramp Pesto

By KDHarmon

Ingredients

• 4 ounces ramps, greens separated
• Kosher salt
• 1/4 cup walnuts, toasted
• 1/3 cup olive oil
• 2 tablespoons grated Pecorino, plus more for serving
• Lemon wedges, for serving
• 12 ounces pasta

Details

Adapted from bonappetit.com

Preparation

Step 1

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 ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

Makes 4 servings.