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bottoms basil chili lemon peel extra-virgin olive oil kosher salt pistachios Parmesan fresh spaghetti bottoms tops English peas width Parmesan black pepper basil parsley Pesto pecorino lemon zest kosher salt
Viewed: 40 - Published at: 6 years agoIngredients
- 1 cup ramp bottoms (white part only), sliced thinly
- 3 cups ramp tops (green parts only)
- 1 1/2 cup basil, picked
- 1 Thai chili, green
- 1 lemon peel all pith removed (1 small lemon)
- 1 1/2 cups extra virgin olive oil
- 1 1/2 tablespoons kosher salt
- 1/2 cup pistachios, lightly toasted
- 1/2 cup parmesan, microplaned
- 1 pound dry or fresh spaghetti, cooked based on package directions
- 1/4 cup ramp bottoms
- 4 cups ramp tops, cut 1/2-inch in width
- 1 cup English peas, blanched
- 1 cup asparagus, blanched, cut on bias in 1-inch width
- 2 cups parmesan, grated
- 1 teaspoon black pepper, freshly milled
- 2 tablespoons basil, chopped
- 2 tablespoons parsley, chopped
- 1 1/2 cups pesto
- 1 cup pecorino, microplaned
- lemon zest
- kosher salt, as needed
Method
- In a saute pan over medium heat, add olive oil.
- Add ramp bottoms and sweat until tender, making sure there is no color.
- Add the ramp tops (greens) and cook until wilted.
- Remove from heat and cool in a bowl set over ice.
- In a medium pot of water, blanch the basil for 20 seconds.
- Shock immediately and using paper towels or a clean towel, squeeze out all excess water.
- Using a blender, combine the first two sets of ingredients and puree until bright green and completely smooth.
- Add all the pistachios and turn the blender on medium speed and pulse until the nuts are coarsely chopped.
- Immediately transfer pesto to a mixing bowl set over ice and stir constantly with a rubber spatula in order to cool the pesto.
- Once cool, stir in the parmesan.
