- 10 ramps roughly chopped
- 1/3 cup olive oil
- 1/4 cup toasted pine nuts
- 1 oz. ricotta insalata
- 1/2 tsp kosher salt
- black pepper to taste
- lemon wedges for serving
- 16 oz. of your favorite pasta cooked according to package directions
Add the ramps, olive oil, pine nuts, ricotta, kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it).
Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together.
Plate and serve with lemon wedges for squeezing.