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. Grilled asparagus and ramp bulbs add a crisp-tender bite and help to brighten the pasta dish, along with the tang of lemon.
Where do you find ramps?
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. Foraging 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.
What can you use instead of ramps?
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.
For a lighter sauce, mix the pesto directly with hot pasta water and skip the heavy cream.
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.
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Ingredients
Ramp Pesto
- 3 ounces fresh ramps (about 16) or scallions (about 6)
- 1/2 cup extra-virgin olive oil
- 1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)
- 1/4 cup roasted unsalted sunflower kernels
- 2 teaspoons grated lemon zest plus 2 tablespoons fresh juice
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
Pasta
- 12 ounces uncooked cavatappi pasta
- 1 pound fresh asparagus, trimmed
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 ounce Parmesan cheese, grated (about 1/4 cup), plus more for garnish
- 1/2 teaspoon grated lemon zest
Additional Ingredient
- 4 ounces ricotta cheese (about 1/2 cup)
Directions
Ingredients
Ramp Pesto
- 3 ounces fresh ramps (about 16) or scallions (about 6)
- 1/2 cup extra-virgin olive oil
- 1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)
- 1/4 cup roasted unsalted sunflower kernels
- 2 teaspoons grated lemon zest plus 2 tablespoons fresh juice
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
Pasta
- 12 ounces uncooked cavatappi pasta
- 1 pound fresh asparagus, trimmed
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 ounce Parmesan cheese, grated (about 1/4 cup), plus more for garnish
- 1/2 teaspoon grated lemon zest
Additional Ingredient
- 4 ounces ricotta cheese (about 1/2 cup)
Ingredients
- Make the ramp pestoSlice 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 (makes 1 cup). Set aside.
Make the pasta
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 (450°F to 500°F). 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.
Melt butter in a large skillet over medium. Add cooked cavatelli pasta and grilled ramps and asparagus; cook, stirring once, until pasta is lightly toasted, 2 to 4 minutes. Stir in Ramp Pesto and heavy cream; cook, stirring constantly, until sauce is heated through and coats cavatelli pasta, about 2 minutes. Remove from heat. Stir in Parmesan and lemon zest until well combined. Season with additional salt to taste.
To serve, spread ricotta evenly among 4 plates; top evenly with Pasta. Garnish with additional Parmesan, and serve.
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