Asparagus and Ramp Pesto Pasta from Closet Cooking
(makes 4 servings)

Ingredients:
1 pound pasta
1 batch asparagus and ramp pesto (see below)
1 bunch asparagus (cleaned, trimmed, cut into 1 inch slices and blanched)
1 handful pine nuts (toasted
1 handful parmigiano reggiano (grated)

Directions:
1. Cook the pasta, drain and toss with the pesto and asparagus.
2. Serve garnished with the pine nuts and parmigiano reggiano.


Asparagus and Ramp Pesto from Closet Cooking
(makes 1 cup of pesto)

Ingredients:
1 cup asparagus (cleaned, trimmed, cut into 1 inch pieces and blanched)
1/4 cup spinach (optional, helps keep the pesto nice and green)
2+ ramps (aka wild leeks)
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
lemon juice to taste
salt and pepper to taste

Directions:
1. Place everything into a food processor and blend.
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