Creamy Ramp Pesto Pasta Food

EASY CREAMY PESTO

Steps:

• Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
• Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

RAMPS PESTO

Steps:

• Cut the greens off of the ramps.
• Dice the bulbs into ¼-inch pieces.
• Bring a medium pot of salted water to a boil. Have a bowl of ice water next to the stove. Drop the greens into the boiling water and cook for 2 minutes. Lift the greens out of the water with a strainer and plunge them immediately into the ice water. Drain and squeeze dry. If they are still moist, roll them up into a kitchen towel and twist the ends tightly to squeeze out all of the excess moisture.
• Coarsely chop the greens and set aside.
• Heat 1 tablespoon of the oil in a small sauté pan over medium heat.
• Add the ramp bulbs, ¼ teaspoon of the salt and the pepper.
• Stir together and cook until the bulbs are tender, about 5 minutes.
• Remove from heat.
• Cool to room temperature.
• Place the ramp greens and bulbs in the bowl of a food processor.
• Pulse a few times to chop them together, then process continuously for 1 minute.
• Stop the machine and scrape down the sides of the bowl.
• Process for 1 more minutes, or until the ramp mixture is very finely chopped.
• Add the pine nuts, Parmesan, remaining 2 tablespoons of oil, remaining ½ teaspoon salt and lemon juice and process until smooth.
• Taste for seasoning, adding more salt and/or lemon juice as needed.
• Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.

CREAMY RAMP PESTO PASTA

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.

CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY

Steps:

• In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
• Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
• Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
• Enjoy!

RAMP PESTO

Steps:

• Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.

THE BEST CREAMY PESTO PASTA

Steps:

• Boil a large pot of water over high heat. Season the water generously with salt, and cook the pasta according to the manufacturers instructions.
• Heat a large skillet over medium low heat. Add in the butter and garlic. Cook for 30-60 seconds until the garlic is fragrant.
• Pour in the heavy cream, milk and pesto. Stir and cook for 1 minute to warm through. Turn heat to low, then add in the parmesan cheese. Stir until it is melted.
• Grab the cooked pasta with tongs out of the boiling water and add it directly to the sauce. Toss to combine. Add pasta water if the sauce needs to be thinned out.
• Serve warm, garnished with parmesan cheese.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

SIMPLE CREAMY PESTO PASTA

Steps:

• Put pasta on to boil.
• While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm.
• Melt second lot of butter. Add flour and cook 1 minute, stirring constantly.
• Stir in stock and milk and cook, stirring frequently, until sauce thickens.
• Add the mushrooms, proscuitto and cheese.
• Stir until cheese is melted.
• Add the pesto, salt and pepper.
• Toss hot pasta with sauce and serve immediately.

5 INGREDIENT CREAMY PESTO PASTA SALAD RECIPE

Steps:

• Cook pasta per package instructions and drain. Place into a large bowl.
• Add the alfredo sauce and basil-pesto sauce to the pasta, stirring gently to combine.
• Add the grated parmesan cheese and stir gently again to combine.
• Add pine nuts to the pasta mixture, stirring gently to combine once more.
• You can serve this dish hot or at room temperature.

CREAMY PESTO PASTA

Steps:

• Heat oil in a large pan over medium-low heat. Add garlic and dried thyme.
• Cook, stirring frequently for 30 seconds.
• Add tomatoes and white wine and cook over medium-low heat for 5 minutes, stirring occasionally.
• Remove from heat and add heavy cream and pesto.
• Add linguine and toss to coat evenly. Return to heat and cook for just a minute or two, until the noodles are heated through.
• Serve with grated Parmesan and fresh basil and enjoy!

CREAMY PESTO PASTA

Steps:

• Melt the butter over medium heat and add the meat. Fry until browned all over.
• Add the pesto and mix well. At this point you may add the spinach in the quantity you wish if you choose to.
• Add 2 or 3 tbs double cream depending on your preference. Add the chicken stock as well and give it a good stir. Taste and adjust the salt and add pepper if desired.
• Add to the cooked pasta and mix well. You can add cheese either before adding the mix to the pasta or after, it's up to you.