Once Every Spring Ramp Pasta Sauce

Ramp Sauce or Ramp Pesto Sauce

When the ramps appear in a bin at Whole Foods in the Spring, I grab a bunch, about a pound or less, and make this pasta sauce. I only make this dish once a year. At $14.99 per pound, they’re expensive but lightweight. As a pesto or pesto style sauce, they pack a wild onion pungency. Born to be wild, ramps are a fleeting pleasure.

Ingredients:

Ramps – about ¾ of a pound

1 Lemon Sliced

Olive Oil

Salt & Pepper

Freshly Grated Pecorino Romano

Rinse and dry the ramps.  Chop the roots off like scallions. After the roots are removed, chop the ramps up for a saute. Lightly saute with olive oil, incorporate 1 Dorot cube of garlic (or 1 chopped garlic clove), salt and pepper and a squeeze of fresh lemon. Cool down this mixture to room temperature.

Pour the mixture into a blender. Quick blast until smooth. Add water if needed.

You’ll get a bright green, rustic, smooth sauce. Refrigerate. For immediate use. Leftover sauce adds seasonal cache to sandwiches and crostini. 

Use this sauce on the pasta of your choice with grated Pecorino Romano.

#ramps #ramppasta #ramppesto #rampsauce

See the pin!

https://www.pinterest.com/pin/770608186251424450/

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