Fettuccine with Ramp Pesto Recipe
Fettuccine with Ramp Pesto

Every year with the arrival of spring comes the short-lived season of ramps. From about April to May ramps are available in farmers' markets in the Northeast. Here people go crazy over ramps. Sometimes I wonder why they're loved so much.

Ramps are unique in that they're harvested from the wild. If you know where to find them or know of a forager who can find them for you, then you're very lucky to get them for free. But the rest of us have to buy them at the market.

For this pasta recipe, choose ramps that are small and tender. Their flavor will be milder in this Fettuccine Pasta Recipe with Ramp Pesto, which uses them raw. Any nuts will work in this recipe, but I like almonds for their mellow flavor.

[ Also: Fettuccine with Roasted Red Peppers ]

Fettuccine Pasta Recipe with Ramp Pesto Sauce

    Prep Time: 15 minutes

    Cook time: 10 minutes

    Yield: Serves 4

Fettuccine Pasta Recipe with Ramp Pesto Sauce Ingredients

    1 pound fettuccine

    20 whole ramps, coarsely chopped

    1/4 cup raw almonds, toasted in a dry pan

    1/2 cup shredded Parmesan

    2 teaspoons fine sea salt

    1/2 cup olive oil

Fettuccine Pasta Recipe with Ramp Pesto Sauce Instructions

    Cook fettuccine according to package directions (8 to 10 minutes) in liberally salted water until al dente.

    Meanwhile, combine ramps, almonds, cheese, and salt in the bowl of a food processor.

    Pulse until finely ground.

    Stream in olive oil and process until smooth paste forms.

    Drain Fettuccine pasta. Return to pot and stir in pesto.

    Serve immediately.

[ Also: Fettuccine with Roasted Red Peppers ]

Fettuccine Pasta Recipe with Ramp Pesto Sauce, Fettuccine Pasta Recipe, Ramp Pesto Sauce, Italian

 

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Fettuccine Pasta Recipe with Ramp Pesto Sauce

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