Veg
Creamy Ramp Pasta with Asparagus
Description
Make the most of ramp season by transforming them into a pesto and using it for a creamy pasta.
Ingredients
- Ramp Pesto
- 3 ounces fresh ramps (about 16) or scallions (about 6)
- 1/2 cup extra-virgin olive oil
- 1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)
- 1/4 cup roasted unsalted sunflower kernels
- 2 teaspoons grated lemon zest plus 2 tablespoons fresh juice
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- Pasta
- 12 ounces uncooked cavatappi pasta
- 1 pound fresh asparagus, trimmed
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 ounce Parmesan cheese, grated (about 1/4 cup), plus more for garnish
- 1/2 teaspoon grated lemon zest
- Additional Ingredient
- 4 ounces ricotta cheese (about 1/2 cup)
Directions
- Make the ramp pesto
- Slice ramp tops to yield about 1 1/2 cups, reserving bulbs for Pasta. Process ramp tops, oil, Parmesan, sunflower kernels, lemon zest and juice, salt, and pepper in a blender until smooth, about 30 seconds (makes 1 cup). Set aside.
- Make the pasta
- Bring a large pot of salted water to a boil over high. Add cavatelli pasta; cook according to package directions for al dente. Drain and set aside.
- Preheat grill to high (450°F to 500°F). Toss asparagus and reserved ramp bulbs with oil in a medium bowl; sprinkle with salt. Place asparagus and ramp bulbs on grates; grill, uncovered, turning often, until lightly charred and fork-tender, 3 to 5 minutes. Transfer to a cutting board; cut into 1-inch pieces. Set aside.
- Melt butter in a large skillet over medium. Add cooked cavatelli pasta and grilled ramps and asparagus; cook, stirring once, until pasta is lightly toasted, 2 to 4 minutes. Stir in Ramp Pesto and heavy cream; cook, stirring constantly, until sauce is heated through and coats cavatelli pasta, about 2 minutes. Remove from heat. Stir in Parmesan and lemon zest until well combined. Season with additional salt to taste.
- To serve, spread ricotta evenly among 4 plates; top evenly with Pasta. Garnish with additional Parmesan, and serve.
