Best 2 Creamy Ramp Pesto Pasta Recipes

Indulge your taste buds in a symphony of flavors with our Creamy Ramp Pesto Pasta. This delightful dish features a vibrant combination of fresh ramps, basil, pine nuts, and pecorino cheese, blended into a luscious pesto sauce. The pesto is then tossed with al dente pasta, creating a harmonious union of textures and flavors.

In addition to the main recipe, we offer a delightful collection of pesto variations to cater to diverse preferences. Explore the zesty Lemon Herb Pesto, bursting with the freshness of lemon and aromatic herbs. Discover the nutty and earthy Sun-Dried Tomato Pesto, adding a Mediterranean flair to your pasta dishes. For a spicy kick, try our Harissa Pesto, where the vibrant flavors of harissa and roasted red peppers dance on your palate. And for a unique twist, our Roasted Garlic Pesto infuses a rich, savory depth into your culinary creations.

Each pesto recipe is meticulously crafted to deliver a distinct flavor profile that will elevate your pasta dishes to new heights. Whether you prefer the classic Creamy Ramp Pesto Pasta or are adventurous enough to try our tantalizing variations, these recipes promise an unforgettable culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY PESTO PENNE WITH SAUSAGE

Creamy Pesto Penne with Sausage image

Quick weeknight dinner. Ready in 15 minutes!

Provided by BaughHumbug

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

1 (16 ounce) package penne pasta
½ pound ground sausage
1 (1.2 ounce) package creamy pesto sauce mix (such as Knorr®)
1 cup milk
¼ cup olive oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

Nutrition Facts : Calories 1454.6 calories, Carbohydrate 176.8 g, Cholesterol 74.5 mg, Fat 61.8 g, Fiber 7.6 g, Protein 51.5 g, SaturatedFat 15.8 g, Sodium 2150.9 mg, Sugar 15.6 g

PASTA WITH RAMP PESTO AND GUANCIALE RECIPE

Pasta with Ramp Pesto and Guanciale Recipe image

Rigatoni pasta with cured pork jowl and wild onion pesto recipe.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon plus 2/3 cup (or more) olive oil
6 ounces guanciale (salt-cured pork jowl), pancetta, or slab bacon, cut into 1/3-inch cubes
2 bunches ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced
Kosher salt
1/3 cup finely chopped unsalted roasted pistachios, divided
1/2 cup finely grated Parmesan, plus more for serving
Freshly ground black pepper
12 ounces paccheri or rigatoni
3 tablespoons unsalted butter, room temperature, cut into pieces

Steps:

Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until browned and crisp, 10-15 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbsp. fat from skillet.
Add ramp bulbs to skillet; season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes.
Meanwhile, blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water (save pot of water). Drain, squeeze out excess liquid, and coarsely chop.
Purée ramp greens, ramp bulbs, half of pistachios, and remaining 2/3 cup oil in a food processor until very finely chopped. Add 1/2 cup Parmesan and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.
Return reserved pot of water to a boil; cook pasta, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta water.
Mix pesto, 1/4 cup pasta water, and butter in a large bowl. Using tongs, transfer pasta to bowl and add guanciale; toss vigorously, adding more cooking liquid as needed until pasta is glossy and well coated with sauce. Taste and add more salt if needed.
Divide pasta among bowls. Top with more Parmesan and remaining pistachios.
Pesto can be made 2 days ahead. Cover with plastic wrap, pressing directly onto surface, and chill.

Tips:

For the best flavor, use fresh ramps. If you can't find ramps, you can substitute green onions or leeks.
If you don't have a food processor, you can chop the ramps, nuts, and cheese by hand. Just make sure they are finely chopped.
Use a high-quality olive oil for the best flavor.
If you like a spicy pesto, add a pinch of red pepper flakes.
Serve the pesto pasta immediately or store it in the refrigerator for up to 3 days.
You can also use the pesto as a spread on sandwiches or crackers.

Conclusion:

This creamy ramp pesto pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The ramps add a unique and flavorful twist to the classic pesto sauce, and the creamy sauce is rich and satisfying. Serve this pasta with a side of roasted vegetables or salad for a complete meal.