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Ramp Pesto Pasta

Turn those Ramps (wild leeks) into a vibrant garlicky green pesto with this ramp pesto recipe. Perfect for Spring.
Course Condiments & Pickles
Cuisine Italian
Level Beginner
Main Ingredient Pasta
Diet Low Sugar, Pescatarian, Vegetarian
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 servings


  • 10 ramps roughly chopped
  • 1/3 cup olive oil
  • 1/4 cup pine nuts toasted
  • 28 grams ricotta insalata
  • 1/4 teaspoon salt
  • black pepper (to taste)
  • 150 grams pasta (cooked according to the packages directions)
  • wedges lemon of


  1. Add the ramps, olive oil, pine nuts, ricotta salt and pepper to a blender or food processor. Spin until it's mostly smooth, but there is still a bit of texture to the pesto (i.e. you don't want to puree it)
  2. Boil the pasta in well salted water according to the package directions. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water if it starts sticking together
  3. Plate and serve with lemon wedges for squeezing