Ramp Pesto Pasta

May 14, 2019

Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt


  • 1 box of pasta (brown rice, chickpea, lentil pasta)
  • 10 ramps
  • ½ cup walnuts
  • 1 bunch of basil
  • Juice from 1 lemon
  • 3 tbsp olive oil
  • 1 tsp miso
  • ¼ nutritional yeast
  • 3 cups spinach
  • 5 cups peas
  • Sea Salt & Pepper to taste



  1. Cook the pasta in salted boiling water for about 7-9 minutes until al dente (tender but firm) and then drain.
  2. While the pasta is cooking, toast the walnuts in a saucepan over medium/low heat until fragrant. Stir them every few moments and do not leave them! (If you leave them, you will forget about them and you will burn them J ).
  3. Add the ramps (use all of the ramps, leaves included!), toasted walnuts, basil, lemon juice, olive oil, miso, nutritional yeast, 1 cup of spinach, salt and pepper to a food processor or blender. Process or blend until smooth and creamy. Taste and adjust seasoning (add extra salt, pepper, and basil if needed).
  4. Stir the ramp pesto through the pasta. Then, mix in the remaining 2 cups of spinach (the spinach will naturally wilt from the heat of the pasta) and the peas. Sprinkle with some extra freshly ground pepper!
  5. Take a deep breath and enjoy!

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