Ramp Pesto Pasta with Charred Tomatoes
Created by Chef Maria ReinaCourse: Vegetarian/Vegan Entrees
Diet: Vegetarian
Season(s): Spring
Ingredients
- 1/2 pound dry pasta
- Kosher salt
- 1/2 cup extra virgin olive oil
- Ground black pepper
- 2 bunches of ramps, roughly chopped
- 6 cups baby spinach
- 1 pint cherry tomatoes
- 1/2 cup roasted hazelnuts, roughly chopped
- 1/2 cup grated ricotta salata cheese
Instructions
Cook pasta according to the package instructions. In a small sauté pan, over medium high heat, drizzle with a little oil and cook the ramps for 1-2 minutes, to wilt and get a little color. Season with salt and pepper. Place in a small bowl. Repeat the same process for the spinach. Remove and add to the ramps. Add the cherry tomatoes to the hot pan and drizzle a little oil over them and cook for 3-5 minutes until they char a bit. Season with a salt and pepper and set aside. Place 1/4 cup of the hazelnuts in the bowl of a food processor. Pulse to break up. Add the ramp-spinach combination and process until smooth. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper. With the motor running slowly, drizzle in 1/2 cup olive oil. Pesto should be loose and smooth. Drain the pasta, and place in a large bowl. Add 1/2 cup of the pesto, the remaining nuts and 1/4 cup of the cheese and mix. Add the tomatoes and fold in carefully. Freeze remaining pesto to use throughout the year.How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets