RAMPS PESTO
Ramps season is in early spring. The flavor is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. If ramps are unavailable, feel free to sub regular leeks or scallions.
Provided by Molly53
Categories Very Low Carbs
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
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
Ramps are one of those items that seem so appealing at the market but can be a challenge to use when you get them home. This dish solves the problem. Because the recipe comes from Rachael Ray, who made her name teaching a generation to get dinner on the table in 30 minutes, it's quick to make once you have the ramps blanched. The pesto comes together fast, so you can make it while the pasta is boiling. The creaminess of the ricotta tempers the ramps, which can vary in their pungency. Pink peppercorns are berries, not true peppercorns. They add a lovely look to the finished pasta and bring a more delicate fruitiness and a quieter heat than black pepper; if you can't find them, black pepper will do just fine.
Provided by Kim Severson
Categories pastas, main course, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 414 milligrams, Sugar 4 grams
RAMP PESTO SPAGHETTI
Categories Pasta Kid-Friendly Quick & Easy Dinner Lunch Parmesan Leek Pastry Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
- Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
- Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.
RAMP PESTO
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 3
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.
EASY RAMP PESTO
When ramps are in reason, try making this tasty, easy ramp pesto. Tastes great with pasta or on bread.
Provided by Marianne
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine ramp leaves, pine nuts, and garlic in a food processor. Process until finely chopped. With the food processor running, add olive oil and process everything until smooth. Transfer mixture to a bowl and mix in grated Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.9 g, Cholesterol 7.3 mg, Fat 14.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 129.4 mg, Sugar 0.5 g
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RAMP PESTO SPAGHETTI RECIPE | BON APPéTIT
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4.5/5 (21)Estimated Reading Time 50 secsServings 4
- Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon or spider, transfer greens to a bowl of ice water; drain and squeeze out liquid.
- Bring same water in pot to a boil again and cook spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, coarsely chop ramp bulbs and stalks (save or pickle the rest) and walnuts in a food processor.
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PASTA WITH RAMP PESTO AND GUANCIALE RECIPE - BON APPéTIT
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5/5 (3)Estimated Reading Time 2 minsServings 4
- Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until browned and crisp, 10–15 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbsp. fat from skillet.
- Add ramp bulbs to skillet; season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes.
- Meanwhile, blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water (save pot of water). Drain, squeeze out excess liquid, and coarsely chop.
- Purée ramp greens, ramp bulbs, half of pistachios, and remaining ⅔ cup oil in a food processor until very finely chopped. Add ½ cup Parmesan and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.
RAMP PESTO | RECIPE - FOOD & STYLE
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Reviews 16Category Sauces & Condiments
- Heat a large heavy-bottomed frying pan over medium-high heat and add the butter. As soon as the butter has melted, add the ramps. Stir well and sauté for 2 to 3 minutes until the ramps are wilted and have turned a shade darker, stirring from time to time. Transfer to a bowl and let cool to room temperature.
- Place the sautéed ramps in the bowl of a food processor. Add the lemon zest, lemon juice, pine nuts, Parmesan, salt and olive oil and process for about 1 to 2 minutes until the mixture forms a creamy paste, scraping the sides of the bowl once or twice. Transfer to a container. Use right away, refrigerate for up to 3 days or freeze for up to 1 month.
RAMP PESTO PASTA RECIPE | RECIPE - RACHAEL RAY SHOW
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RAMP PESTO RECIPE - HOW TO MAKE RAMP PESTO | HANK SHAW
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- f you are blanching your onions, bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Set a large bowl of ice water nearby. Plunge the ramp leaves into the boiling water for 1 minute. Remove and quickly cool them down in the ice water. Squeeze dry with a tea cloth or paper towels.
- Chop the ramp leaves and set aside. Pesto is best made with a mortar and pestle, thus the name, which means "pound." You can of course make this in a food processor, but it will not be the same. To start, add the toasted pine nuts and garlic and crush them.
- Add the cheese and ramps and commence pounding. Mash everything together, stirring with the pestle and mashing well so it is all fairly uniform.
- Start adding olive oil. How much? Depends on how you are using your pesto. If you are making a spread, maybe 1/4 cup. If a pasta sauce, double that. Either way, you add 1 tablespoon at a time, pounding and stirring to incorporate it. When it's a nice rough paste, taste it and add salt if you need to; sometimes the cheese makes the pesto salty enough by itself. Serve as a spread on bread, as an additive to a minestrone, as a pasta sauce or as a dollop on fish or poultry.
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5/5 (1)Total Time 25 minsCategory Main DishCalories 674 per serving
- Add the ramps, walnuts, salt and pepper to the bowl of a food processor and pulse a few times to break them up. Pour in the lemon juice and let the motor run as you slowly stream in the olive oil to create a smooth sauce. Add the parmesan cheese and pulse a few more times until combined. Taste and adjust seasoning as needed.
- When the water is boiling, add a generous amount of salt, along with the pasta, and cook until very al dente. Drop the asparagus into the pasta water, gently stir and count to ten. Reserve a cup or two of the pasta water, then drain. Transfer the pasta and asparagus to a serving bowl and toss with the pesto, thinning out with a bit of pasta water as needed to make it saucy. Taste, adjust the seasoning as needed and give an extra squirt of lemon juice to brighten it up, if desired. Garnish with more grated parmesan and chopped walnuts and serve immediately.
RAMP PESTO RECIPE {EASY & FLAVORFUL} SAVORY SIMPLE
From savorysimple.net
5/5 (10)Total Time 15 minsCategory CondimentsCalories 71 per serving
- Toast the pine nuts. To toast in a skillet: heat a skillet over medium heat and add the nuts. Swirl the pan periodically until the pine nuts are golden and fragrant, approximately 5 minutes. To toast in the oven: Preheat to 350 degrees F. Spread the pine nuts in a single layer on a baking sheet, and toast until golden and fragrant, approximately 5 minutes. Gently shake the pan every 2 minutes, keeping an eye on them. Set aside to cool.
- Prep the ramps: Wash the ramps thoroughly. Trim off and discard the root tips (just the tips, not the bulbs). Slice in half, separating the leafy green tops from the long stems and bulbs. Chop the stem side into approximately 1-inch pieces. Set the stems aside.
- Blanch the ramps. Bring a large pot of water to a boil, setting a large bowl of ice water nearby. Once the water is boiling, add the green tops and blanch until bright green, approximately 15-30 seconds. Using tongs or a slotted spoon, transfer the greens to the ice water to halt the cooking process. Drain and then squeeze out most of the excess liquid.
- Add ingredients to food processor. Add the ramps (both the greens and stems/bulbs), pine nuts, parsley, parmesan, and zest to a food processor. Pulse several times to chop, using a spatula to scrape down the sides of the bowl as needed. With the machine running, add 1/4 cup of the olive oil. If desired, add additional olive oil to thin out the mixture slightly. Add kosher salt to taste.
RAMP PESTO SPAGHETTI WITH BURRATA - COOKING WITH COCKTAIL ...
From cookingwithcocktailrings.com
Cuisine American, ItalianCategory PastaServings 4
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
- Bring a large pot of water to a boil and add the ramps to quickly blanch them, about 10 seconds. Then add to ice cold water to cool and drain, squeezing out any excess water. Roughly chop the ramps and add to a blender with the lemon zest, olive oil and ½ cup of the pasta water. Pulse until the sauce is blended.
- In a cold nonstick skillet, add the pancetta and cook over medium heat. Cook, stirring occasionally, until fat has rendered and pancetta is crispy. Use a slotted spoon to remove the pancetta to a paper towel-lined plate to drain.
- Return the pan to heat and add butter and allow to melt. Add the breadcrumbs, stirring to combine. Cook, stirring frequently, until the breadcrumbs are golden brown, about 4 minutes. Remove from stove and set aside.
RAMPS PESTO RECIPE - SAVORING TODAY
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Ratings 10Category SauceCuisine ItalianTotal Time 10 mins
- Prepare the ramps: Wash and thoroughly dry the leaves. Trim away the bottom roots of each bulb, much like you do with spring onions/scallions. Cut off and roughly chop each ramp bulb, then roughly cut or hand tear the leaves and stems.
- Add the bulbs and walnuts to a food processor. Process until a thick paste develops, about a minute. Be sure to scrape down the sides of the bowl midway through.
- Add the ramp leaves, cheese, salt, and pepper to the food processor bowl. Process until evenly combined.
- With the processor still running, add olive in a slow steady stream until the pesto is the consistency your prefer. (See Note)
7 DELICIOUS RECIPES FOR RAMPS! - HEARTBEET KITCHEN
From heartbeetkitchen.com
Reviews 16Published 2015-04-26Estimated Reading Time 3 mins
- Simple Asparagus and Ramp Soup. The return of foods so brightly colored just lifts my spirit, a departure from all the things roasted that we embrace during winter.
- Zingy Ramp Pickles. I love pickles, and the quick type that require no canning are great for extending vegetables that have such a short season. Ramp pickles can be used on salads, sandwiches, and on toast!
- Rice-Less Risotto with Ramps and Asparagus. You can make “rice” out of asparagus by cutting the spears into grain-sized pieces! Combined with caramelized shallots, olive oil and some sheep’s milk cheese, it was a creative, light take on one of my favorite comfort foods.
- Creamy Ramp Butter. If this is your first time trying ramps and you’re stumped on what to do with them, condiments are always a great option. Imagine the flavors of buttery, garlic chive biscuits and that’s what one swipe of this green beauty will bring.
- Easy Ramp Pasta. Spaghetti with Ramps is a tasty, quick weeknight dish. Pasta, ramps, lemons and good quality parmesan are basically all it takes. And a little hot red pepper if like a kick!
- Roasted Chicken with Lemon, Ramps, and Olives. Ramps join tart lemon and briny green olives in a chicken dish that might become your new favorite. Can’t find ramps?
- Ramp Chimichurri. Few sauces pack the punch of chimichurri, hence why it’s in my fridge most days of the week. I made this ramp version last year and when the last of it was finished, I swore I’d make more next time and freeze it to use throughout the year.
RAMP PESTO (VEGAN) - CROWDED KITCHEN
From crowdedkitchen.com
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- Wash ramps well and trim ends off bulbs. Trim bulbs up to where the leaves start. Roughly chop bulbs and set aside.
- Add greens to boiling water and blanch for 30 seconds. Using tongs or a slotted spoon, remove greens from boiling water and submerge in ice water to stop cooking process.
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RAMP AND PARSLEY PESTO RECIPE - RECIPES.NET
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Cuisine ItalianCategory Dip, Sauce & CondimentServings 1Total Time 15 mins
- In a dry frying pan over medium heat, toast the walnuts. Toss from time to time for about 5 to 7 minutes until fragrant.
- Bring a large kettle of salty water to a rolling boil. Fill a large bowl with ice water. Blanch the parsley in the boiling water for 1 minute, then submerge it in the ice water.
- Cut the leaves off the ramps, leaving the white parts for another use. Blanch the ramp leaves in the boiling water for 30 seconds. Douse in the ice water.
- Drain the parsley and ramp leaves, then put them in a kitchen towel. Wrap the towel around the greens, and twist one end of the towel one way, and the other end of the towel the opposite way.
15 RAMPS RECIPES FOR PICKLING, PESTO-ING, AND MORE ...
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- Spring Greens and Leek Gratin. Lists of ramps recipes often start with pickling, but here's a richer option for spring evenings when you could use a little comfort.
- Ramp Fritters. When in doubt, fritter it. These crispy little delights taste bring to mind onion tempura. Club soda keeps the batter light. Get This Recipe.
- Pasta with Ramp Pesto and Guanciale. Ramp pesto is beloved for a reason—it's earthy and pungent and fragrant. Make it up to two days before serving and stash in the fridge, or keep in the freezer for later.
- Ramp Jam. This savory jam is an excellent accompaniment to pork loin or pork chops. Get This Recipe.
- Shrimp Ramp-y. The combination of garlic and ramps may seem like overkill, but we promise it’s not. The garlic will mellow as it cooks while the ramps stay pungent.
- Butter-Roasted Halibut with Asparagus and Olives. Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.
- Roasted Chicken with Lemon, Ramps, and Green Olives. This perfect springtime dinner has ramps and lemons in the roasting pan with the chicken. Garnish with fresh parsley before serving.
- Spiced Lamb Wraps with Ramp Raita. Lamb and ramps are wonderful together. Here, the ramp greens deepen the flavor of a cooling, lemony raita. Get This Recipe.
- Spaghetti With Ramps. While ramp pesto is a beloved pasta move, you can also simply sauté the ramp bulbs and greens to serve with spaghetti. A squeeze of lemon and some lemon zest keeps things bright.
- Ramp and Walnut Pistou. This robust mix of toasted walnuts, charred ramps, olive oil, and vinegar is great sprinkled over simple vegetable dishes—or a piece of chicken.
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