Spring Ramp Pesto Pasta with Lemon and Parmesan Cream
Ramp Pasta
Bright spring pasta tossed in ramp pesto, lemon, and creamy Parmesan.
This Spring Ramp Pesto Pasta sings of early-spring produce — wild ramps lend a garlicky, oniony brightness that makes a simple bowl feel celebratory. I love how the vivid green pesto, a splash of lemon, and a touch of cream come together quickly for a dinner that's both fresh and comforting.
Make the pesto in a food processor and toss it with hot pasta and a little reserved cooking water for a silky sauce; finish with shaved Parmesan and toasted pine nuts for crunch. It’s an easy recipe to impress friends or to savor on a weeknight when ramps are at their peak.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente according to package directions; reserve 1 cup pasta water and drain the pasta.
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2
While the pasta cooks, roughly chop half the ramps (bulbs and leaves) and reserve a few whole young leaves for garnish.
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3
In a food processor, combine the chopped ramps, garlic, toasted pine nuts, 2 tbsp olive oil, 1/2 cup grated Parmesan, lemon zest and juice, and a pinch of salt; pulse until a coarse, bright-green pesto forms. Taste and adjust salt or lemon as needed.
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4
In a large skillet over medium heat, melt the butter with 1 tbsp olive oil. Add the remaining whole ramp stems and cook 1-2 minutes until softened, then pour in the heavy cream and warm gently.
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5
Stir the ramp pesto into the warmed cream and add 1/2 cup reserved pasta water to loosen the sauce; simmer 1-2 minutes until slightly thickened.
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6
Add the drained pasta to the skillet and toss vigorously to coat, adding more reserved pasta water a splash at a time until the sauce clings to the noodles.
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7
Stir in the remaining 1/2 cup grated Parmesan, season with black pepper and red pepper flakes if using, and adjust salt to taste.
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8
Serve immediately topped with toasted pine nuts, shaved Parmesan, and the reserved ramp leaves for a bright, fresh finish.
Ingredients
- Dried spaghetti or linguine:12 oz
- Ramps (trimmed, white bulbs and leaves):8 oz
- Extra-virgin olive oil:3 tbsp
- Toasted pine nuts:1/4 cup
- Parmesan cheese, grated:1 cup
- Heavy cream:1/2 cup
- Garlic cloves:2 pieces
- Lemon (zest and juice):1 pieces
- Unsalted butter:1 tbsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Red pepper flakes (optional):1/4 tsp
- Reserved pasta cooking water:1 cup
Tips & Notes
- If ramps are scarce, substitute half ramps and half fresh basil for a similar bright pesto.
- Toast pine nuts slowly over low heat so they brown evenly without burning; they add essential texture and flavor.
