RAMP PESTO
RAMP PESTO 1️.Blanch ramp leaves: In a large saucepan or stockpot, add water + kosher salt, enough so it tastes like the sea. Bring to a boil. Meanwhile, trim ½ lbs ramps by cutting off the roots (discard) and separating the leaves from the bulbs and stems. When the water is boiling, add leaves and blanch for 30 seconds. Remove with a slotted spoon to ice water to cool quickly (reserving water). When cool, remove from water and squeeze out excess 2️.Pesto: In the bowl of a food processor, add blanched ramp leaves, bulbs and stems, ½ C toasted chopped pistachios + ½ C freshly grated Parmesan cheese + juice of ½ lemon (1 tbsp). Puree until chunky. With motor on, drizzle in ½ C extra-virgin olive oil. Continue to puree until smooth. Season to taste with kosher salt, at least 1 tsp 3️.Bring water back to a boil and add 1 lb fettuccine (or pasta of your choice). When almost al dente, remove ½ C pasta water. Drain and place in a large bowl 4️.To the bowl, add pesto + pasta water. Toss until pasta is creamy, 1 minute. Serve with additional Parmesan + cracked black pepper Serves 6