Skip to content

Posts tagged ‘pasta’

Spaghetti with Ramp Pesto and Shaved Asparagus

Image

 

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.

Advertisements

Still on a Rampage.

Ramps from Mountain Sweet Berry at Union Square Farmer's Market

After the harsh winters of New England everyone is ready for a sure sign of spring. For chefs and foodies, the new season will mean the slow introduction of some of natures most elusive gifts, with some flavors, after all the waiting, just sticking around for a few short weeks. Spring invites color back into the landscape with buds and leaves appearing on trees, and flowers beginning to bloom, just as much as it brings color back to plates. Colorful dishes mimic the palate of spring, filled with a range of green hues, bright yellows, and vibrant reds. The flavors that these ingredients hold are just as exciting. The tender and delicate bite of a ramp, the spiciness of a round red radish, the earthy lightness of a morel mushroom, or the sweetness of peas straight from the pod.

But there is no taste of spring as entising as the ramp. Also known as the wild leek, the ramp is an onion native to North America. The bulb resembles that of a scallion, but has the beautiful dark green flat, broad leaves to set it apart. Ramps have been available in the Union Square farmer’s market for the past few weeks, as well as in the Chelsea Whole Foods, Eli Zabars, and Eataly, and will remain in season until early June.

Enough pickled ramps for a few weekends worth of bloody marys.

Lightly sautéed they are a great addition to pasta dishes, they can be made into a pesto, and pickling them is a great way to keep them around when they are no longer available (plus, the pickled version makes a killer bloody mary). See my recipe for pickled ramps on the Martha Stewart Everyday Food blog here. In addition to the pickled ramps, here are a few other dishes I’ve made lately.

Homemade pasta with sauteed ramps, oyster mushrooms, and fiddlehead ferns


Cheddar and Ramp Biscuits


Ramp Sausage at Marlow & Daughters in Williamsburg


Ramps, Asparagus, and Lilacs. Spring in a single picture.