Wild Ramp-Basil Pesto & Whole Wheat Pappardelle

April 19th, 2011 § 0 comments

Serves 6-8


¼ pound of wild ramps, cleaned, ends trimmed and chopped
¼ cup fresh basil leaves
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
1 pound whole wheat pappardelle, cooked


In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a “looser” pesto & less for a “chunkier” version. Season with salt and toss together with whole wheat pappardelle.

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