Ramp Pesto Pasta Recipe

The perfect spring pasta recipe

It's that time of year again: when ramps are popping up at local farmers' markets. And we couldn't be more excited. These spicy spring alliums are great in just about everything, though they really shine in this vibrant pesto recipe from Colu Henry's new book, Back Pocket Pasta.

This pesto recipe is built to toss with pasta, but it would also be great served with chicken, dolloped onto pizza or mixed into salad. If you have an abundance of ramps, make a jumbo batch and keep the leftovers in the fridge to have on hand all spring long.

Check out our favorite pasta recipes.

Recipe adapted from 'Back Pocket Pasta,' by Colu Henry

Ramp And Hazelnut Pesto Pasta
5 from 57 ratings
Bright spring ramps are turned into a pesto by blending smooth with toasted hazelnuts and Parmesan for a vibrant pesto to toss with your favorite pasta.
Prep Time
Cook Time
Total time: 30 minutes
  • Kosher salt, to taste
  • 4 ounces ramps, leaves separated from the stems and bulbs
  • 12 ounces campanelle pasta
  • ¼ cup hazelnuts, toasted and skins removed
  • ⅓ cup olive oil, plus more for drizzling
  • 5 tablespoons grated Pecorino Romano cheese, plus more for garnish
  • Freshly ground black pepper, to taste
  1. Bring a large pot of salted water to a boil. Add the ramp leaves and blanch until vibrant green, 20 seconds. Using a slotted spoon, transfer the leaves to a bowl and run under cold water until cooled, then drain and squeeze out the excess water.
  2. Add the pasta to the boiling water and cook until al dente, 10 to 11 minutes.
  3. Meanwhile, make the pesto: In a food processor, combine the ramp stems and bulbs with the hazelnuts and salt, then pulse until coarsely chopped. Add the remaining ingredients and purée until a smooth pesto forms, then transfer to a large bowl.
  4. Drain the pasta, reserving ½ cup of the cooking liquid and add both to the bowl of pesto. Toss until the pasta is evenly coated, and season with salt and pepper. Divide between bowls, garnish with more grated cheese and olive oil, then serve.
Calories per Serving 578
Total Fat 27.3 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Cholesterol 10.7 mg
Total Carbohydrates 67.7 g
Dietary Fiber 4.4 g
Total Sugars 3.4 g
Sodium 350.2 mg
Protein 16.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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