Ramp and Carmelized Shallot Pesto Pasta

By exdircomp

Ingredients

• 20-25 ramps
• 1 teaspoon finely grated fresh lemon zest or lemon juice
• 1/3 cup extra-virgin olive oil
• 6 shallots
• 1/4 pine nuts
• 1 lb spaghetti or pasta of your choice
• 1/4 cup grated parmesan

Preparation

Step 1

1. Trim roots from ramps and slip off outer skin on bulbs, if loose. Blanch ramps in a 6-quart pot of boiling salted water, 5 to 10 seconds, lift out of boiling water and transfer to cutting board. Coarsely chop ramps and put in a blender with zest or lemon juice and salt and pepper to taste.

2. Add pasta to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water to add to blender when you process the pesto. Continue cooking pasta until al dente.

3. Meanwhile, chop shallots and saute in olive oil for about 5 minutes, stirring occasionally, until shallots turn golden. Remove from heat and let cool for a few minutes before adding to the blender along with the pine nuts. Purée until smooth, adding 1/2 cup hot pasta water to thin.

4. Drain cooked pasta in colander, saving some pasta water, and return pasta to pot. Add pesto and continue cooking for several minutes, stirring to coat evenly, and adding hot pasta water, if needed. Stir in parmesan cheese and transfer to serving dish.