We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Prep 5min
Updated August 4, 2016
cup ramps (greens and white part), cut into 1 inch lengths
cup grated Parmesan cheese
Add ramps, spinach, walnuts and salt to a food processor and process to a paste.
Add oil and process again.
To use: Mix with pasta (it's great with cheese tortellini!) or spread on bread. Store in airtight containers in the fridge for up to a week. Or freeze for later use.
Nutrition InformationNo nutrition information available for this recipe
Ramps Are Here! Stop Freaking Out And Go Make These Recipes
If you've ever walked through the farmer's market in the spring, you've experienced throngs of people freaking out over the arrival of ramps. They're hard to miss, as they have a very unique -- or shall we say pungent -- aroma that's a cross between garlic and leeks. Some people confuse ramps for leeks, but this coveted spring gem is even greater than a leek. It's a perennial wild onion that has to be foraged. Therefore, it's in high demand. What we're basically trying to tell you is: if you see ramps, grab them. They'll be gone before you know it.
Ramps have a pearly white tuber, burgundy stem and wide floppy green leaves that resemble lily of the valley. They are beautiful. And they can be used in a number of ways, cooked or raw, just like onions. Ramps are great made into a pesto and smothered on just about everything. They're lovely in spring soups paired with spring's other darling, asparagus. And they even make a mean biscuit. Find those ramps and make these recipes, it's the best way to enjoy this fleeting season.
Picked wild, ramps are then rinsed and shipped to markets they aren&apost hydro-cooled (sprayed before shipping with near-freezing water) like most vegetables, so their shelf life is only a few days. Choose ramps with lustrous, firm bulbs and green, fresh-looking leaves. Avoid any with yellow, limp leaves or dull-looking, discolored bulbs. It&aposs fine if they&aposre a little dirty -- they&aposre wild, after all -- so just rinse the dirt off at home.
Ramps will stay fresh in your refrigerator for three to four days. Try wrapping them in newsprint -- better yet, seal them in several plastic bags, unless you want everything in your refrigerator to taste like ramps. They can also be chopped, put in an airtight container, and kept in the freezer for up to a year.
Who doesn't love a good biscuit?
Green, green, green: This is spring on a plate.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Ramp and Hazelnut Pesto Pasta
Recipe adapted from 'Back Pocket Pasta,' by Colu Henry
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
4 ounces ramps, leaves separated from the stems and bulbs
¼ cup hazelnuts, toasted and skins removed
⅓ cup olive oil, plus more for drizzling
5 tablespoons grated Pecorino Romano cheese, plus more for garnish
1. Bring a large pot of salted water to a boil. Add the ramp leaves and blanch until vibrant green, 20 seconds. Using a slotted spoon, transfer the leaves to a bowl and run under cold water until cooled, then drain and squeeze out the excess water.
2. Add the pasta to the boiling water and cook until al dente, 10 to 11 minutes.
3. Meanwhile, make the pesto: In a food processor, combine the ramp stems and bulbs with the hazelnuts and salt, then pulse until coarsely chopped. Add the remaining ingredients and purée until a smooth pesto forms, then transfer to a large bowl.
4. Drain the pasta, reserving ½ cup of the cooking liquid and add both to the bowl of pesto. Toss until the pasta is evenly coated, and season with salt and pepper. Divide between bowls, garnish with more grated cheese and olive oil, then serve.