Ramp and Shallot Pesto

By exdircomp

Ingredients

• 20 to 25 ramps
• 1 teaspoon finely grated lemon zest
• Salt and pepper
• 1/3 cup extra-virgin olive oil
• 6 shallots
• 1/4 pine nuts
• 1 pound spaghetti or pasta of your choice
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Directions:
1. Trim roots off ramps. Place ramps in a pot of boiling salted water for 5 to 10 seconds. Remove ramps from water with a slotted spoon, pat dry, and chop. Combine ramps with lemon zest, salt, and pepper in a blender.

2. Cook pasta in boiling water, following package directions. Add about 1/2 pasta water to blender.

3. Sauté shallots in oil for 5 minutes. Let cool for a few seconds then add to the blender with the pine nuts. Blend until smooth, adding more pasta water to thin out if necessary.

4. Drain pasta and place back in pot. Mix in pesto and heat, stirring to coat. Top with cheese and serve.