Spaghetti with Ramp Pesto and Shaved Asparagus
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.