Ramp and Spinach Pesto Pasta
Serves 4
1/3 cup whole walnuts, toasted
2 cups ramps, roots removed, bulbs and greens included
3 cups baby Spinach leaves
1 cup fresh basil leaves
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup freshly grated Parmesan cheese
1 pound medium shells
Fleur de Sel
Bring a pot of water to a boil and prepare an ice bath. Add 1/4 cup kosher salt to the boiling water then blanch the ramps, spinach and basil in the hot water for 45 seconds then transfer to the ice bath. Do not discard the boiling water. Strain the greens and add them to the blender. Add the toasted walnuts, olive oil, salt, pepper, red pepper flakes and 2 tablespoons of water then puree until smooth. Add the Parmesan cheese then puree an additional 30 seconds. Set aside.
Add the pasta to the reserved boiling water and lower to a simmer, then cook until al dente, according to the packaging directions. Reserve 1 cup of the boiling water then strain the pasta and return it to the pot. Add the pesto and stir to combine. If the sauce is too thick, thin it with some of the reserved cooking liquid.
Transfer to serving dishes, top each dish with the remaining Parmesan cheese, red pepper flakes and a pinch of Fleur del Sel. Serve hot.
