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Spaghetti with Ramp Pesto and Shaved Asparagus

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Tune in tomorrow (Saturday, April 21st) to Fox 5’s Good Day Street Talk starting at 6am to watch me make this recipe!

For the Pesto: (Yields about 3 cups)

2 bunches ramps, roots trimmed, roughly chopped

1 cup spinach

1/2 cup Parmesan cheese, grated

1/2 cup walnuts

1 cup extra virgin olive oil

coarse salt and freshly ground pepper

Combine ramps, spinach, cheese, and walnuts in a food processor.   Pulse until combined, and while continuing to pulse,  add oil in a slow steady stream.  Scrape down sides as needed, and continue to mix until the mixture is smooth.  Season with salt and pepper.

To store, cover the surface with a layer of olive oil, and seal in an airtight container.  Refrigerate for about 3 weeks, or freeze in ice cube trays, and enjoy all year round.

To Complete the Dish:

1 lb spaghetti

1 lb asparagus, shaved with a vegetable peeler

1/4-1/2 cup Ramp Pesto

Parmesan cheese, for serving

Lemon wedges, for serving

Cook spagetti according to package instructions.  Just before draining, reserve about 1/2 cup pasta water, and add asparagus.  Drain, return to pot, and toss with prepared pesto.  Add pasta water as necessary until the sauce coats the pasta.  Serve with cheese and lemon.

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One Comment Post a comment
  1. This looks really yummy – nice post.

    April 21, 2012

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