Tuesday, April 10, 2012

On the Table: Ramp Pesto

It's springtime in Ohio, so that means it's time for ramps! What is this mysterious thing, you ask? Well it's a wild onion that grows in the spring in clusters in the forrest and has broad bright green leaves. I had never heard of it until last year at the farmer's market. It's flavor is like a garlicky onion but spicier. It makes an incredibly green pesto that is delicious on pasta with vegetables. So let's make it!

A bunch of wild ramps, ends trimmed
1/2 c toasted nuts
Olive oil
1/4 c Parmesan
Fresh lemon juice
Salt & pepper to taste

1 box of Penne
2 potatoes cut into long batons
1/2 bag of frozen peas

For the pesto, toss all of the ingredients into a food processor and slowly drizzle olive in until it reaches your desired consistency. Cook pasta according to box directions and add the potatoes to it when there are 5 or 6 minutes left, then add the peas when there are about 2 minutes left. Drain it all and stir in the pesto. You can top each plate with a little more Parmesan too.

Dinner was pretty simple and delicious, just like we like it over here. Do a little happy dance, if you want because it's pretty good! Next week, I think I'll pick up a bunch of ramps and use them in a soup or something if they are still around. Also if you want a little more info on foraging for them and their history in Ohio, pick up the latest copy (actually the very first copy) of Edible Cleveland!

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