Comments on: Ramp Pesto Pasta

By: 2012 Spring Share Week #1, April 11th | Your CSA

2012 Spring Share Week #1, April 11th | Your CSA — Tue, 10 Apr 2012 18:51:45 +0000

[...] this tasty ramp pesto recipe or grill them and throw them on a [...]

By: Ramp Chili Oil (Taberu Rayu)

Ramp Chili Oil (Taberu Rayu) — Tue, 24 May 2011 22:53:57 +0000

[...] Rayu)May 24, 2011 · View Comments My love of ramps has been well documented in the past. Ramp pesto, ramp kimchi, and sunchoke and ramp soup are just a few of the ways I’ve welcomed the coming [...]

By: Ramps

Ramps — Wed, 19 May 2010 14:41:22 +0000

[...] and Ramps couldn’t look easier (or more delish). Also, I want to make up a batch of No Recipe’s Ramp Pesto. Tune in on Friday when I whip up some sort of delicious concoction with [...]

By: Fab Frugal Food » Meatless Monday: Hip Hip Hooray for Mario Batali! – featuring his Broccoli Rabe Pesto

Mon, 10 May 2010 05:45:39 +0000

[...] must-try pestos by food bloggers: Asparagus Pesto, Simply Recipes Ramp Pesto, No recipes Pistachio Asparagus Pesto, Serious Eats Sun Dried Tomato Pesto, Kalyn’s Kitchen [...]

By: jimrichards3

jimrichards3 — Wed, 05 May 2010 07:24:39 +0000

Nice to learn that ramps can be found in urban areas such as NYC. That was quite a surprise. The Ramp Pesto recipe was very well put together, and the whole piece was very satisfying. Thanks!!

By: steph (whisk/spoon)

steph (whisk/spoon) — Tue, 27 Apr 2010 23:19:23 +0000

thanks for the recipe. i'm making this tonight, and i know it'll be great!

By: norecipes

norecipes — Sun, 25 Apr 2010 21:27:20 +0000

Yep, added the bulbs whole. I tend to like a lot of garlic in my pesto
so it's worked fine for me, but you could go without them if you like
it milder. Also, if you add the pesto to the pasta when it's very hot,
it partially cooks it which also takes some of the edge off.

By: Eddie@CulinaryStudio

Eddie@CulinaryStudio — Sun, 25 Apr 2010 19:47:46 +0000

Did you add all of the ramp bulbs to the pesto? I love ramp pesto, but have found that it is too strong for my taste with all of the bulbs added raw. I've tried pan-roasting the bulbs prior to adding them to the pesto or just adding a couple of the bulbs, and both methods seem to do a good job of keeping some of the spiciness, but not going overboard.

By: Rachel

Rachel — Fri, 23 Apr 2010 23:02:04 +0000

I was thinking if I ever find ramps, I would probably make a pesto from them, so this would be a great guide to how I should do it.

I think we have had an extraordinary spring this year. Well over 2 weeks. I keep waiting for that surprise snowstorm, or else it's going to rain in the next few days and not stop until July like it did last year.

By: The Leftoverist

The Leftoverist — Fri, 23 Apr 2010 07:18:15 +0000

Yum! I envy your foraging fun.

By: Hannah

Hannah — Fri, 23 Apr 2010 07:16:26 +0000

Yes! I love ramps. This looks terrific.

By: diva

diva — Thu, 22 Apr 2010 15:15:28 +0000

We don't get ramps here, or at least I've never seen any around the supermarkets or farmers' markets which is a real shame because I do want to try it so bad! I love the colour. Beautiful plate of pasta.

By: Curtis

Curtis — Thu, 22 Apr 2010 10:12:14 +0000

Looks delicious! Although I might have to disagree about NYC having the best spring, it's pretty damn nice over here in Oregon too.

By: norecipes

norecipes — Thu, 22 Apr 2010 09:53:04 +0000

I don't think I ever saw them when I lived out there. There are a
couple of websites you can order them by the pound.

By: carolynjung

carolynjung — Thu, 22 Apr 2010 09:49:46 +0000

I was just watching David Chang cooking mussels and ramps on “Letterman.'' He was saying how ramps are one of the few things that NY grows well. I'm going to have to scour my farmers markets on the West Coast to see if I can find some because I am totally digging the green of your glorious pasta.