lunch special: ramp pesto
It’s been two weeks since I’ve started my new schedule— 4 days of paid work, 1 day of my passion projects— and something kind of awesome happened. I’ve been making lunch. Often when it’s just me at home, I resort to something weird like cheese and nuts and dried fruit, but I decided that this is the perfect opportunity to challenge myself and have fun at the same time. So, without further ado I’m pleased to announce a new weekly column called lunch special. The goal of it will be to present a fresh, quick and delicious meal that can be make with stuff I already have in the fridge or cupboard.
I whipped up this super simple lunch last week and have been thinking about it since. Ramps are one of the few new things at the market this time of year, so of course I had some in hiding in the fridge, just waiting to be used. With little time, I boiled some water, then tossed the ramps in my food processor along with a handful of pine nuts, another handful of cheese and a drizzle of olive oil. A quick blitz and shazam, I had myself some potent smelling ramp pesto. I dropped my pasta in the boiling water, let it cook, then once it was drained I tossed the pasta with the pesto. It took all of 15 minutes and was totally awesome. Especially with a squirt of fresh lemon to jazz it up.
Lunch special success! Bonus, I had leftover pesto… woohoo!
makes 4 servings
adapted from no recipes
10 ramps, roughly chopped
1/4 cup parmesan cheese
1/4 cup pine nuts, toasted
1/4 cup olive oil
salt and pepper
lemon wedge, for garnish
16 oz your favorite pasta cooked according to the package
Add the ramps, olive oil, pine nuts, parmesan cheese, salt and pepper to the 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.
Serve with lemon wedges for squeezing.