Pasta with Pistachio Ramp Pesto, Peas, and Ricotta

Serves 4

Ingredient List

• 2 bunch ramps (or 2 bunch scallions), about 10 ounces, whites or bulbs thinly sliced

• 1/3 cup pistachios, roasted

• 1 cup basil

• 1 clove garlic

• zest of 2 lemons, divided

• 1/2 cup parmigiano reggiano, plus more for serving

• ¼ cup extra virgin olive oil, plus 2 tablespoons, divided

• Kosher salt

• Freshly ground black pepper

• 12 ounces capunti or trofie

• 8 ounces peas

• 1 cup whole milk ricotta

Preparation

Preheat oven to 350. Roast pistachios for 5 to 6 minutes.

Blanche the ramp leaves (dark green ends of scallions) in boiling water for about 20 seconds, shock immediately in an ice bath and strain, squeezing out excess liquid. Sauté bulbs (scallion whites and light greens) in olive oil until translucent.

Combine pistachios, ramp leaves, bulbs, basil, garlic, and zest of one lemon in a food processor. Process while slowly pouring 1/4 cup olive oil in until the contents are combined. Add the parmigiano, season with salt and pepper and process until the pesto is smooth, but slightly chunky still.

Sauté the peas in olive oil until they are bright green about 3 minutes. Set aside. Season the ricotta with salt pepper and lemon zest. Set aside for serving.

Cook the pasta until al dente. Reserve ½ cup of the salted pasta water and drain. In a large mixing bowl toss together the pasta, pesto, peas and a ¼ cup of pasta water. Continue toadd pasta water in small amounts until the pasta is well coated and glossy. Taste and adjust seasoning if needed.

Divide into serving bowls and top with ricotta and parmigiano.