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Asparagus and Ramp Pesto Pasta

Asparagus and Ramp Pesto Pasta

While I was at the market this weekend I came across some local ramps or wild leeks which has to be the first local produce that I have seen so far this year. Ramps are a member of the onion family and taste like a cross between onions and garlic. I first came across ramps last year and I have been hooked ever since! Not surprisingly I picked some ramps up as soon as I saw them and I knew exactly what I wanted to do with them. One of the things that I did with the ramps last year was make a ramp pesto and now I was thinking of combining the idea of a ramp pesto with another of my favorite spring vegetables, asparagus, to make an asparagus and ramp pesto. I kept the recipe nice and simple where I pretty much just took my recipe for asparagus pesto and replaced the garlic with 2 whole ramps for a nice kick of garlicky goodness. I tried my new pesto out in a pasta containing whole wheat penne and asparagus and it was really good! The pesto was vibrantly green, amazingly fresh and full of flavour! With this first taste of spring, I am now looking forward to the next few weeks and all of the fresh local produce that will come.

Asparagus and Ramp Pesto Pasta

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound pasta
1 batch asparagus and ramp pesto (see below)
1 bunch asparagus (cleaned, trimmed, cut into 1 inch slices and blanched)
1 handful pine nuts (toasted)
1 handful parmigiano reggiano (grated)

Directions:
1. Cook the pasta, drain and toss with the pesto and asparagus.
2. Serve garnished with the pine nuts and parmigiano reggiano.


Asparagus and Ramp Pesto

(makes 1 cup of pesto)

Ingredients:
1 cup asparagus (cleaned, trimmed, cut into 1 inch pieces and blanched)
1/4 cup spinach (optional, helps keep the pesto nice and green)
2+ ramps (aka wild leeks)
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
lemon juice to taste
salt and pepper to taste

Directions:
1. Place everything into a food processor and blend.


Use in:
Asparagus and Baby Artichoke Quinoa Salad

Similar Recipes:
Wild Leek Pesto
Pistachio Asparagus Pesto Pasta
Pistachio Pesto
Asparagus Carbonara
Asparagus and Ramp Pesto Mac n Cheese
Ramp Pesto Omelette with Asparagus and Goat Cheese

Take a look at the Presto Pasta Nights roundup on Thyme for Cooking .

23 comments:

Sandi said...

That looks great Kevin....I never heard of ramps but they do sound quite good.

We Are Not Martha said...

Pesto, pasta, and asparagus.... 3 of my very favorite things!! And so pretty too :) I've never heard of ramps either, but the sound delicious!

Sues

Chef Serena said...

When we were on vacation in NC last week, there were ramps in the local market. I too had never heard of them. The description you gave is basically what they told me. However....they also provided some pretty graphic descriptions of the gastric aftermath ;0 Of course, we were in "Bubba Land" LOL!

lakeviewer said...

Never knew about ramps. I will look for them at my farmers' market. Great idea to use a variety of greens to make pesto.

elra said...

This pesto sounds pretty intriguing. Looks delicious Kevin.

katiez said...

I've been hearing about ramps - now I have to find some. Looks fantastic!

Ana Powell said...

All your dishes look awesome, delicious and well balanced pasta.
Loved the photo too x

Cherine said...

This looks absolutely delicious!

Beth (Jam and Clotted Cream) said...

I've just had my first Asparagus of the season - this looks like a great way to serve it and the pesto - well I must give it a go - sounds wonderful

Joanne said...

They say that foods that come into season together taste good together and I totally agree with this! What a vibrant dish.

brian_in_gib said...

That looks delicious, but unfortunately I have no idea what a ramp is or if I can find them over here...
Greetings from Gibraltar.
Brian

Ivy said...

This pesto sounds delicious combined with pasta and asparagus.

Debbie said...

I love ramps but can rarely get them locally. If you can locate fiddlehead ferns, I think they would be a nice addition to your pasta dish. I am anxious to give this a try.

Catherine said...

I'm not familiar with ramps but this dish looks delicious Kevin!

Anonymous said...

Living out in the country, ramps are available for the picking. But loving asparagus as we do, I only cook it plain with a little s/p and butter - yum. I think that the ww pasta would be a little strong for the delicate fresh asparagus anyway. Homemade pasta is so much lighter (and cooks so fast!). . .

Kelly said...

Looks fab. I discovered ramps for the first time last year and am hooked myself.

Window On The Prairie said...

I planted asparagus last year, but won't be able to harvest until next year. Only one more year of buying it!
Suzanne

Eddie Howard said...

I made something similar to this the other night, a springtime carbonara with ramps and asparagus. Your dish looks great!

Anonymous said...

Hi Ho. Just saw something similar on FoodTV-US. Agree that ww pasta might be too strong.

Ruth Daniels said...

Lucky you! Since - local food-wise anyway - Spring doesn't really come to Nova Scotia for another month or so. Some folks even say not until June!

Thanks for sharing this dish with Presto Pasta Nights. I'll bookmark it for when we do get some.

ejm said...

Ramps and asparagus!! How brilliant are you?

-Elizabeth

haleysuzanne said...

This is beautiful, but I am completely envious of your ramps. I can never find them. Perhaps next weekend I will get lucky, because I am thinking this pesto would be the perfect way to use them.

Lisa said...

I am making this tonight since I bought asparagus and ramps at the farmers' market. Spring, finally! I have made asparagus pesto, but this sounds great and I have all the ingredients including whole what pasta (linguine in my case) and spinach. Your blog is amazing and it seems that 9 times out of 10 when I see something that immediately appeals to me on a food photo site, it links back to you!

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