This creamy ramp pasta features an easy ramp pesto, ricotta, and grilled asparagus for a quick spring pasta.
Jeffrey Compton is the Executive Chef and Partner of Armour House in Birmingham, Alabama. Taking inspiration from his previous culinary experiences and travels across southern Europe, Compton has curated a menu including innovative dishes with a rustic approach to traditional Southern cooking.
His dishes pay homage to beloved classics while prioritizing high-quality produce and proteins.Ramps, also sometimes called wild leeks, are an allium that are related to spring onions. They can be found April through early June and are heralded by chefs for their pungent, garlicky onion flavor. One of the best ways to enjoy this beloved seasonal veggie is in a pesto. Sunflower seeds and Parmesan cheese add a subtle nuttiness that perfectly balances ramps’ sharpness. The pesto is combined with heavy cream, which softens the ramps’ intensity and helps the creamy sauce to cling to the pasta. Grilledand ramp bulbs add a crisp-tender bite and help to brighten the pasta dish, along with the tang of lemon. Ramps grow in wooded areas in the Northeast, South, and Midwest. In spring when it’s warm and the sun shines through the trees, ramps pop up like the first onions in spring.for ramps is a favorite springtime activity for those who covet these alliums, but it’s often easier to find them at the farmers market. If you don’t happen to live in an area where ramps grow, spring onions, scallions, or garlic scapes are all good substitutes for the ramps.Make ahead To simplify assembly at mealtime, prep the pesto and grill or roast the asparagus and ramp bulbs in advance. Transfer any leftover ramp pesto to an airtight container and refrigerate for up to five days.Slice ramp tops to yield about 1 1/2 cups, reserving bulbs for Pasta. Process ramp tops, oil, Parmesan, sunflower kernels, lemon zest and juice, salt, and pepper in a blender until smooth, about 30 seconds . Set aside.Bring a large pot of salted water to a boil over high. Add cavatelli pasta; cook according to package directions for al dente. Drain and set aside. Preheat grill to high . Toss asparagus and reserved ramp bulbs with oil in a medium bowl; sprinkle with salt. Place asparagus and ramp bulbs on grates; grill, uncovered, turning often, until lightly charred and fork-tender, 3 to 5 minutes. Transfer to a cutting board; cut into 1-inch pieces. Set aside.
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