Pasta With Ramp Pesto and Guanciale

Name: Pasta With Ramp Pesto and Guanciale
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon and ⅔ cup (or more) of olive oil; 6 ounces of guanciale (salt-cured pork jowl), pancetta, or slab bacon, cut into ⅓-inch cubes; 2 bunches of ramps (about 10 ounces), with greens and bulbs separated, and bulbs thinly sliced; ⅓ cup of finely chopped unsalted roasted pistachios, divided; ½ cup of finely grated Parmesan cheese, plus more for serving; 12 ounces of paccheri or rigatoni; 3 tablespoons of unsalted butter, at room temperature, cut into pieces

Rate this recipe

Be the first to rate

By AprilPublished Aug 7, 2023

Are you looking for a delicious and unique pasta recipe to try?

Jump to recipePin it

Servings: 4

Method

Heat 1 tablespoon of oil in a large skillet over medium-low heat. Cook the guanciale, tossing it often, until it becomes browned and crispy, which should take around 10 to 15 minutes. Transfer the guanciale to a small bowl using a slotted spoon. Remove all but 2 tablespoons of fat from the skillet.
Add the ramp bulbs to the skillet and season them with salt. Cook the bulbs, stirring occasionally, until they become translucent and tender, which should take about 4 minutes.
Meanwhile, blanch the ramp greens in a large pot of boiling salted water for about 10 seconds or until they become wilted. Use a slotted spoon to transfer the greens to a bowl of ice water (keep the pot of water for later use). Drain the greens, squeeze out any excess liquid, and coarsely chop them.
In a food processor, purée the ramp greens, ramp bulbs, half of the pistachios, and the remaining 2/3 cup of oil until they are finely chopped. Add 1/2 cup of Parmesan and process until the pesto becomes almost smooth. If the sauce is too thick, pulse in a little more oil. Season the pesto with salt and pepper.
Bring the reserved pot of water back to a boil and cook the pasta until it is al dente, stirring occasionally. Once cooked, drain the pasta, reserving 1

About this recipe

Introduction

Are you looking for a delicious and unique pasta recipe to try? Look no further than Pasta with Ramp Pesto and Guanciale! This mouthwatering dish combines the vibrant flavors of ramp pesto and the rich, savory taste of guanciale. It's a match made in pasta heaven! In this article, we will explore how to make this delectable pasta dish and provide answers to some commonly asked questions.

What are Ramps?

If you're not familiar with ramps, they are a wild onion that grows in the spring. Ramps have a strong, garlicky flavor that adds a delightful kick to any dish. They are highly sought after by food enthusiasts and chefs alike for their unique taste. When combined with pasta, ramps create a pesto that is both refreshing and aromatic.

Guanciale - The Secret Ingredient

Guanciale is an Italian cured meat made from pork jowl or cheeks. It is a key ingredient in many traditional Italian pasta dishes, including Carbonara. Guanciale adds a distinct umami flavor and richness to the pasta. When paired with the ramp pesto, it creates a harmonious blend of flavors that will leave your taste buds wanting more.

Making the Ramp Pesto

To make the ramp pesto, you'll need a handful of ramps (both the bulbs and leaves), pine nuts, Parmesan cheese, olive oil, and a squeeze of lemon juice. Simply blend all the ingredients together in a food processor until smooth and creamy. The vibrant green color of the pesto will instantly brighten up your pasta dish.

Cooking the Guanciale

Start by slicing the guanciale into thin strips. Cook the guanciale in a skillet over medium heat until it becomes crispy and golden brown. The fat from the guanciale will render, creating a delicious base for your pasta sauce. Remove the guanciale from the skillet and set it aside.

Cooking the Pasta

Choose your favorite pasta shape for this dish. Cook the pasta according to the package instructions until it is al dente. Drain the pasta, reserving a small amount of the cooking water. This starchy water will help bind the pasta and sauce together.

Bringing it all Together

In a large mixing bowl, toss the cooked pasta with the ramp pesto, crispy guanciale, and a splash of the reserved cooking water. Make sure every strand of pasta is coated with the flavorful sauce. Serve the pasta hot and garnish with some extra Parmesan cheese and chopped ramps for an added burst of flavor.

Conclusion

Pasta with Ramp Pesto and Guanciale is a delightful combination of flavors that will take your pasta game to the next level. The ramp pesto adds freshness and a garlicky kick, while the guanciale provides a rich, savory taste. This dish is perfect for impressing your guests or simply treating yourself to a gourmet meal. So why wait? Grab the ingredients and start cooking!

Frequently asked questions

Where can I find ramps?: Ramps can be found at farmers' markets and specialty grocery stores during the spring season. They are often sold in bunches and are highly sought after, so be sure to check with your local vendors.
Can I substitute ramps with another ingredient?: If ramps are not available, you can use a combination of garlic and spring onions as a substitute. While it won't have the exact same flavor profile, it will still add a delightful kick to your pasta dish.
What other dishes can I make with ramp pesto?: Ramp pesto is incredibly versatile and can be used in various dishes. You can spread it on toast, mix it into scrambled eggs, or even use it as a dip for vegetables. Let your culinary creativity run wild!
Can I use pancetta instead of guanciale?: Absolutely! Pancetta is a great alternative to guanciale if you can't find it. It has a similar flavor profile and will work beautifully in this pasta dish.
How long does ramp pesto last in the fridge?: Ramp pesto can be stored in an airtight container in the refrigerator for up to a week. Make sure to give it a stir before using it in your dishes.
Can I freeze ramp pesto?: Yes, you can freeze ramp pesto for future use. Transfer it to an airtight container or ice cube trays and freeze for up to three months. Thaw it in the refrigerator before using.
What other toppings can I add to this pasta dish?: Besides Parmesan cheese and chopped ramps, you can add toasted pine nuts, crushed red pepper flakes, or even a drizzle of balsamic glaze for some extra flavor and texture.
Can I make this dish vegetarian?: Absolutely! Simply omit the guanciale and add some saut√©ed mushrooms or roasted cherry tomatoes to enhance the flavors. It will still be a delicious and satisfying pasta dish.

AprilCook, recipe developer and the heart of Chefwiz. More about April

More dinner

See all →

Recipe