Ramps three ways. In pasta dough. In pesto. And roasted for garnish. It doesn’t get much rampier than this.

Serves 4

 

Pesto

1 bunch ramps

1 tablespoon olive oil

¼ cup raw almonds

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon lemon zest

1⁄3 cup olive oil

grated Pecorino for serving

 

Pasta dough

2 cups+2 tablespoons all purpose flour

2 eggs

2 tablespoons ramp pesto

1 tablespoon water

  1. Bring a large pot of salted water to a boil.
  2. Preheat oven to 375°F.
  3. On a sheet pan, toss the ramps with 1 tablespoon olive oil.
  4. Roast until the leaves are golden and the bulbs are somewhat tender, about 12 minutes.
  5. Transfer to a food processor and pulse with the almonds, salt, pepper, and lemon zest until finely chopped.
  6. With the blade running, slowly add the olive oil in a steady stream until just combined.
  7. To make the dough, combine flour, eggs, pesto and water to the food processor.
  8. Process for a minute or so.
  9. Pour out onto a work surface dusted with flour and knead by hand for another minute.
  10. If too sticky, add flour slowly. If dry and too hard to work with, dip fingertips in water and continue to knead until the dough is soft and elastic.
  11. Cover with plastic wrap and let rest for at least 20 minutes.
  12. Separate dough into 4 equal parts.
  13. Starting with 1 part, roll out dough with a pasta machine, beginning at the widest setting and gradually working your way down to setting 1 or 2, depending on your machine and your preference.
  14. Starting at the short end, cut 1x12” ribbons using a sharp knife or pastry wheel.
  15. Cook pasta for 1–2 minutes.
  16. Reserve ½ cup cooking water and add it by the spoonful to thin out the pesto to your liking.
  17. Toss the pasta with the desired amount of pesto and serve with grated cheese.

TIP:

Photography by Linda Pugliese

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