Rachael's Creamy Ramp Pesto Fusilli Lunghi
Rach kicks up the flavor on pasta with pesto by using ramps for a fresh seasonal hit of flavor.
Ingredients
- ½ pound ramps, cleaned and trimmed of root, separate bulbs and stems from leaves (if ramps are out of season, use a combination of basil, parsley, mint, garlic and chives)
- 1 lemon, zest and juice
- ¼ cup shelled pistachios or hazelnuts, toasted
- ¼ cup Parmigiano-Reggiano cheese (a handful)
- About ¼ cup extra-virgin olive oil (EVOO)
- ¾ cup or 6 ounces Bufala ricotta or fresh cow’s milk ricotta
- Salt, to taste
- 1 pound long fusilli or spaghetti
- Ground pink peppercorn, to serve
Preparation
Bring a large pot of water to a boil for pasta.
Blanch the ramp tops in boiling water, 15-20 seconds, then cold shock and dry. Tops should be bright and vibrant green in color. Coarsely chop tops.
Salt pasta water and cook pasta 1 minute less than package directions for al dente. Add about 1 cup pasta cooking water to sauce in bowl, add pasta and toss to coat. Top pasta with pink pepper and serve; pass additional freshly grated cheese.