Ramp Pasta with Basil and Lemon Recipe
This vibrant ramp pasta recipe combines the bright, fresh flavors of spring ramps with pine nuts, basil, and parmesan to create a luscious, green sauce tossed with chunky pasta. It’s a quick and easy dish perfect for celebrating seasonal ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Pasta
- 1 pound chunky pasta (like fusilli, penne, or rigatoni)
For the Sauce
- ¼ cup pine nuts
- 1 bunch of ramps
- ½ cup extra virgin olive oil
- 1 cup packed fresh basil
- ½ cup grated parmesan cheese
- ½ teaspoon sea salt
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic
Optional Topping
- Grated parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving ½ cup of the pasta water to use later in the sauce.
- Toast Pine Nuts: While the pasta cooks, heat a small frying pan over low heat. Add the pine nuts and toast them until golden brown, stirring occasionally to prevent burning. Remove from heat and set aside.
- Cook the Ramps: Trim the ramp stems from the leaves. Finely chop the stems and add them to the frying pan. Cook over medium heat for 3 minutes to soften. Then add the ramp leaves and cook for an additional 30 seconds until wilted.
- Prepare the Ramp Sauce: In a blender or food processor, combine the toasted pine nuts, cooked ramps, olive oil, fresh basil, parmesan cheese, garlic clove, sea salt, lemon zest, and lemon juice. Blend for about 30 seconds until smooth, scraping down the sides as needed to ensure everything is evenly combined.
- Toss Pasta and Serve: In a large bowl, mix the ramp sauce with the reserved pasta water and the cooked pasta. Toss until well coated. Serve immediately, garnished with extra grated parmesan cheese if desired.
Notes
- Reserve some pasta water as it helps loosen the sauce and bind it to the pasta better.
- To ensure the ramps cook evenly, separate stems and leaves and add them at different times.
- Use fresh basil for vibrant flavor; dried basil will not replicate the same freshness.
- Optional parmesan on top adds extra cheesiness and texture.
- Toast the pine nuts carefully on low heat to prevent burning.
