This recipe for corzetti pasta with ramp pesto is fresh and pungent, perfect for late summer weeknights. A nuanced, vibrant pesto variation that comes together in minutes and is prepared with only four ingredients: ramp greens, pecorino, extra virgin olive oil and lemon zest. The result is a pleasantly piquant corzetti pasta dish, a “grown-up” version of traditional Ligurian pesto. If you want to give your ramp pesto some extra brightness, add some chopped pistachios to your blender.
Corzetti Pasta with Ramp Pesto
2 bunches ramp greens
1/2 cup pecorino cheese, grated
1 organic lemon, zest
extra virgin olive oil
Start by blanching the ramp greens: bring a pot of salted water to a boil, add the vegetables and cook until wilted (about 20/30 seconds). Remove the ramp greens from the pot and transfer to a bowl filled with ice. Drain and put aside.
In a food processor, place the ramp greens, the pecorino, the lemon zest and about 50 ml of extra virgin olive oil. Process until finely chopped, adding as much extra virgin olive oil as needed to create a smooth, creamy ramp pesto.
When the corzetti pasta is ready, cook in salted boiling water until al dente, drain and toss the pasta with the ramp pesto, adding a little cooking liquid. Serve immediately with some extra pecorino.