Creamy Ramp Pasta with Asparagus

Creamy Ramp Pasta with Asparagus

from foodandwine.com
Dinner
35 min
4 servings
784 kcal / serving

This creamy ramp pasta features an easy ramp pesto, ricotta, and grilled asparagus for a quick spring pasta.

Ingredients

  • 3 ouncesfresh ramps (about 16) or scallions (about 6)
  • ½ cupextra-virgin olive oil
  • 1 ½ ouncesparmesan cheese, grated (about 1/3 cup)
  • ¼ cuproasted unsalted sunflower kernels
  • 2 teaspoonsgrated lemon zest plus 2 tablespoons fresh juice
  • ¾ teaspoonkosher salt
  • ¾ teaspoonblack pepper
  • 12 ouncesuncooked cavatelli pasta
  • 1 poundfresh asparagus, trimmed
  • 1 ½ teaspoonsextra-virgin olive oil
  • ½ teaspoonkosher salt, plus more to taste
  • 4 tablespoonsunsalted butter
  • ½ cupheavy cream
  • 1 ounceparmesan cheese, grated (about 1/4 cup), plus more for garnish
  • ½ teaspoongrated lemon zest
  • 4 ouncesricotta cheese (about 1/2 cup)

Directions

  1. 1

    Make the ramp pesto Slice 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    To serve, spread ricotta evenly among 4 plates; top evenly with Pasta. Garnish with additional Parmesan, and serve.