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Springtime Ramp Pasta Recipe

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4 from 247 reviews

This Springtime Ramp Pasta recipe celebrates the fresh, vibrant flavors of ramps paired with nutty pine nuts and zesty lemon, creating a bright and herbaceous pasta dish perfect for early spring meals.

Ingredients

Pasta

  • 1 pound chunky pasta (like fusilli, penne, or rigatoni)

Sauce

  • ¼ cup pine nuts
  • 1 bunch of ramps
  • ½ cup extra virgin olive oil
  • 1 cup packed fresh basil
  • ½ cup grated parmesan cheese
  • ½ teaspoon sea salt
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic

Optional Topping

  • Grated parmesan cheese

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions until al dente. Drain the pasta, reserving ½ cup of the pasta water to use later in the sauce.
  2. Toast the Pine Nuts: While the pasta cooks, heat a small frying pan over low heat. Add the pine nuts and toast them gently until golden brown and fragrant, stirring frequently to prevent burning.
  3. Prepare the Ramps: Slice the stems off the ramps and finely chop them. Add the chopped stems to the frying pan with the toasted pine nuts and cook over medium heat for about 3 minutes. Then, add the ramp leaves and cook for an additional 30 seconds until they wilt.
  4. Make the Ramp Sauce: In a blender or food processor, combine the pine nuts and ramps from the pan, extra virgin olive oil, fresh basil, grated parmesan cheese, garlic clove, sea salt, lemon zest, and freshly squeezed lemon juice. Blend for about 30 seconds until smooth, stopping to scrape down the sides as needed to ensure even blending.
  5. Combine and Serve: In a large mixing bowl or pot, stir the ramp sauce with the reserved pasta water to loosen it. Add the cooked pasta and toss well to coat everything evenly. Serve immediately, topped with extra grated parmesan cheese if desired.

Notes

  • Ramps have a strong, garlicky flavor; substitute with green garlic or scallions if unavailable.
  • Be careful not to burn pine nuts while toasting, as they can turn bitter quickly.
  • Reserve some pasta water to adjust the sauce consistency to your preference.
  • For a vegan version, omit the parmesan cheese or substitute with a plant-based alternative.
  • Serve immediately for best texture and flavor; the sauce can thicken as it cools.

Find it online: https://deliciousyum.com/springtime-ramp-pasta-recipe/