Serves 4 Persons
3 tablespoon of extra virgin olive oil
3 ounces thinly sliced bacon or pancetta(optional)
5 ounce of ramps cut 4’ long and rinsed
4 ounces of fresh or frozen green peas (blanched)
4 ounce of string beans, blanched and cut 2’ long
½ medium red onion cut in thin slices
1 cup of vegetable stock
½ parmesan cheese
Salt to pepper
2 tablespoons of pesto
1lb of fresh tagliolini or linguine
2 tablespoons lightly toasted pine nuts
1 garlic clove
2 bunches fresh basil, leaves only
½ cup (120 ml) extra-virgin olive oil
3 tablespoons (21 grams) feshly grated Pecorino Romano cheese
Freshly Parmigiano-Reggiano cheese, for serving,Extra virgin oil for drizzling
To make pesto: place the pine nuts, garlic and basil in a food processor and process until well chopped. While the machine is running, drizzle in the oil and process until thick, scraping down the sides of the bowl once or twice as necessary. Add the cheeses and pulse until combined. Transfer to a small bowl and season with salt to taste. Cover with plastic wrap to refrigerate. (The presto could be made 1 day ahead. Bring to room temperature before serving)
For the sauce: In a large pan sautéed ……..in EVO, until translucent, add onions and cook over medium heat for 3 minutes. Add peas and string beans, cook over medium heat 4 minutes. Add ramps vegetable broth and cook for about 4 minutes, until it reaches a low boil-remove from heat.
In a large pot cook the pasta and ……while al dente, for 3 minutes if fresh pasta, 6 minutes for linguine. Drain pasta and save some of the water. In a large bowl add sauce and the pasta, toss well, 2 tablespoons of pesto, mix well until it fully blended together, and if too dry add more water. Serve immediately.
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