CREAMY RAMP PESTO PASTA
Ramps are one of those items that seem so appealing at the market but can be a challenge to use when you get them home. This dish solves the problem. Because the recipe comes from Rachael Ray, who made her name teaching a generation to get dinner on the table in 30 minutes, it's quick to make once you have the ramps blanched. The pesto comes together fast, so you can make it while the pasta is boiling. The creaminess of the ricotta tempers the ramps, which can vary in their pungency. Pink peppercorns are berries, not true peppercorns. They add a lovely look to the finished pasta and bring a more delicate fruitiness and a quieter heat than black pepper; if you can't find them, black pepper will do just fine.
Provided by Kim Severson
Categories pastas, main course, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
- Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel. Tops should be bright and vibrant green in color.
- Add the blanched leaves to a food processor with 1/4 of the ramp bulbs and stems, plus the lemon zest and juice, the pistachios and the Parmigiano-Reggiano. Pulse to finely chop, and stream in the olive oil until the pesto comes together into a thick sauce. Taste and, if desired, add more bulbs and stems, a few at a time, then add salt to taste and pulse to combine. (Reserve the remaining bulbs and stems for use in dressings, sautéed vegetable dishes or eggs.)
- Place the ricotta or mascarpone in large mixing bowl.
- Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 414 milligrams, Sugar 4 grams
RAMP CASSEROLE
A ramp is like a wild onion, only has a much stronger taste and smell than garlic. This is wonderful is you have access to ramps.
Provided by Chads Cook
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes.
- Boil until half done.
- Crumble sausage in skillet and brown.
- Add ramps to skillet and cook for about 5 minutes.
- In baking dish, place layer of potatoes, sausage mixture, and cheese.
- Repeat layers, last layer should be cheese.
- Beat 3 eggs, add salt, pepper, and a dash of milk and pour over casserole.
- Bake 350 degrees 35 minutes.
Nutrition Facts : Calories 334.8, Fat 17.1, SaturatedFat 7.7, Cholesterol 113.8, Sodium 567, Carbohydrate 31.1, Fiber 3.5, Sugar 1.4, Protein 14.5
SPAGHETTI WITH RAMPS
This is one of my quick pasta recipes in spring--it takes only 20 minutes and I make it at least once a week when ramps are in season.
Provided by Radegund
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over low heat. Add ramps and cook until softened, 3 to 5 minutes. Add cooked spaghetti and season with salt and pepper. Sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 92.5 g, Cholesterol 1.1 mg, Fat 5.6 g, Fiber 4.7 g, Protein 16 g, SaturatedFat 1 g, Sodium 38.4 mg, Sugar 5.4 g
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