Asparagus and Ramp Pesto Pasta from Closet Cooking
(makes 4 servings)
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)
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)
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
1. Place everything into a food processor and blend.