Creamy Ramp Pesto Pasta

Name: Creamy Ramp Pesto Pasta
Total time: 30 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1 large bunch of ramps (about 1/2 pound), cleaned, roots trimmed, bulbs and stems separated from leaves; Zest and juice of 1 lemon; 1/4 cup shelled pistachios (preferably the bright green Sicilian variety), lightly toasted; 1/2 cup grated Parmigiano-Reggiano; 1/3 cup extra-virgin olive oil; Kosher salt, to taste; 3/4 cup bufala ricotta, fresh cow’s milk ricotta or mascarpone (6 ounces); 1 pound fusilli lunghi or bucatini; Freshly ground pink peppercorns, for serving (or use ground black pepper)

Recipe from Rachael Ray

Adapted by Kim Severson

Creamy Ramp Pesto Pasta — Meredith Heuer for The New York Times

Total Time: About 30 minutes
Rating: 4(378)
Notes: Read community notes

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. —Kim Severson

Featured in: Beyond TV and EVOO: Rachael Ray Looks for Her Next Act

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Ingredients

Yield:6 servings

1large bunch of ramps (about ½ pound), cleaned, roots trimmed, bulbs and stems separated from leaves
Zest and juice of 1 lemon
¼cup shelled pistachios (preferably the bright green Sicilian variety), lightly toasted
½cup grated Parmigiano-Reggiano
⅓cup extra-virgin olive oil
Kosher salt, to taste
¾cup bufala ricotta, fresh cow’s milk ricotta or mascarpone (6 ounces)
1pound fusilli lunghi or bucatini
Freshly ground pink peppercorns, for serving (or use ground black pepper)

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
Step 2
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.
Step 3
Add the blanched leaves to a food processor with ¼ 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.)
Step 4
Place the ricotta or mascarpone in large mixing bowl.
Step 5
Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove ½ 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.

Ratings

4 out of 5

378 user ratings

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Private Notes

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Cooking Notes

Valerie6 years ago

Did anyone else have to find out what ramps are?

linda6 years ago

I live in s. Ca and I never see ramps in the mkt. what can I use as a substitute?

TLG5 years ago

Shortcut: don't separate the stem from the leaves until AFTER you blanch the leaves. Just hold the bulbs and drunk the leaves in the boiling water, hold, and then pull them out after 15 second. The recipe says to only use a quarter of the bulbs but I used all of them. To compensate for the increased flavor of the ramps, I used about one and a half lemons/lemon zest, and a full cup of ricotta. This dish is amazing! Lick the bowl delicious!

kjohnston6 years ago

Couldn’t find ramps so substituted 3 leeks and 2 garlic cloves instead. Turned out great! Surely a different flavor than with ramps but an easy way to make this a year round recipe.

MaryB6 years ago

You can make a batch of the ramp pesto and freeze it in an ice tray, then transfer cubes to a plastic freezer bag. Each cube is about a tablespoon. This is a delicious and lighter pesto, and since ramps are hard to come by, it’s nice to have a supply.

Beth6 years ago

This looks delicious, but why do you cook the pasta one minute less than recommended? Usually recipes that cook the pasta for a shorter time then cook it more in the sauce, but this one does not.

Beverly6 years ago

We have ramps now in Seattle, but really, the season is just a few weeks long. Ramps (wild leeks) are foraged in wooded areas in the mid-west and eastern states. I've heard of people trying to cultivate them, but with little success.

Rosalie6 years ago

Ramps grow in the Appalachian Mountains also. There are at least 3 separate Ramp Festivals in Western NC and eastern TN at this time of year. The festivals serve sauteed ramps in scrambled eggs and/or fry them with bacon in breakfast potatoes. I make them also with angel hair pasta, savory bread pudding and spread on pizza with morels - which are harvested in the same season.

Miguel3 months ago

I made this in a mortar and pestle and added some cooked shrimp to the pasta at the end. Worked great!

TiCo4 months ago

I couldn't find the pink peppercorns, so I skipped that part. It would also be helpful to write in the exact amount of lemon juice. I had a BIG lemon and it was too much. I went back and added more parmesan to help balance it. I also substituted pine nuts for the pistachios. I mistakenly bought bufala mozzarella instead of the ricotta, but it still turned out delicious!

aoates4 months ago

This pesto was so much better the next day that I would make it ahead next time. I added shrimp for a bit of protein and served with asparagus (which, like the ramps, came in our CSA box).

Alice In Vt4 months ago

It's ramp time in VT. I use a steamer to blanch the ramps. If I'm going to freeze, I wing them with oil only, then pull to add to recipes all winter. I will try this full recipe tonight for dinner with a side of grilled sausages. Off to Rampsylvania! Best, Alice

Jacob Shapiro4 months ago

I'm allergic to pistachios, so I made this with walnuts instead. It was incredibly delicious.

Middyb4 months ago

Made last night with marscapone and fresh ramps. It was so good and my family loved it! Going back to the farmers market next week to make more to freeze!

Jeff10 months ago

Use guanicale, add chopped pistachios to pesto and on top with parmesan, rigatoni

Adam1 year ago

If you forage ramps, as I do, good advice to take them sparingly each year to ensure there are enough to divide and come back. You don't need a lot for a good pesto. Make a batch, divide among small jars and freeze. When you thaw, add a little olive oil to top and store in the 'fridge. We do ramp pesto pasta without the ricotta, tossed with angel hair pasta and fried thin chicken cutlets plus a green salad. Delicious every time.

Rhubarb Pie1 year ago

Adding ricotta or mascarpone to this otherwise delicious pesto dilutes the wonderful tangy taste of the ramps too much. Ramps are rare and hard to find for most folks. Don’t waste them by adding creamy cheese. The pistachios and the pasta temper the pungency of the ramps. Blanching the ramps is also completely unnecessary.

Kate1 year ago

Holy moley! The sauce is delicious!

Michele Puryear1 year ago

Ramps are in season in the Maryland and West Virginia area, probably Pennsylvania too right now. I was taught by my grandmother (who grew up here) that they’re wild leeks but they’re probably really wild garlic. I make pesto, or broil them or pickle them or roast them or sauté them. Wish I could send a picture. They’re delicious. I don’t use them as leeks or garlic substitutes.

Larry1 year ago

For a ramp education, check out the 84th annual Feast of the Rampson in Richwood, West Virginia, April 22, 2023 https://www.richwoodchamberofcommerce.org/feast-of-the-ramson#:~:text=FEAST%20OF%20THE%20RAMSON%20Saturday%2C%20April%2022%2C%202023,Community%20Center%20%28formerly%20Armory%20at%20the%20City%20Park%29

Megan2 years ago

I made this pesto without the ricotta. Used some extra spinach I needed to use up and with some pasta water added it was saucy and rich enough as is. We topped with shrimp and red pepper flakes instead of peppercorns. Fabulous.

cameron2 years ago

There is no real substitute for Ramps. They are a wild onion that grows in northern climes. SOOOOo yummy! First thing that appears in late April in our Famer's Market here in Madison, WI. Thanks for the great recipe!

Jessica2 years ago

Ramps are called “wild garlic” in the UK. I harvested some leave and stems in a forest in Somerset his spring, so no bulbs. Children and adults loved this pesto. Made some without cheese too for a vegan, and it was still yummy; I just added a bit of olive oil, pasta water, and some nutritional yeast and extra salt. Both versions were quite lemony though, and maybe over shadowed the wild garlic a bit. Will make again next spring!