Ramp Pesto Spaghetti

Ingredients for Ramp Pesto Spaghetti

• 110g ramp greens (about a fistful)

• Salted water

• ice water

• 350g spaghetti

• 240ml reserved pasta cooking liquid

• 2 ramp bulbs and stalks (save or pickle the rest)

• 60ml toasted walnuts

• 80ml olive oil

• 2 tablespoons grated Pecorino

• Salt

• Pecorino and lemon wedges for garnish

Blanch greens from 110g 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 350g spaghetti, stirring occasionally, until al dente; drain, reserving 240ml cooking liquid.

Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 40g 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 120ml cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.