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)
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.
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
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.
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 .
