Garlic Scape Anti Vampire Pesto Pasta

Shortly after ramp season ends at the farmer's markets you'll see the garlic scapes arrive.  Fear not, these are most delicious in a raw pesto recipe with pasta.   Today's recipe was done with linguini, but you could use whatever pasta noodle you prefer.

Coarsely chop the garlic scapes before you add them to the food processor.

Throw it all in the processor.

Blend until smooth.

Garlic Scape Pesto Pasta Recipe

• 1/2 lb Linguini Pasta
• 1 bunch garlic scapes (10-20)
• 1/2 cup slivered almonds
• 3/4 cup grated parmesan cheese
• 3/4 cup olive oil

Cook the noodles in boiling water until al dente.  While the noodles are cooking, toast the almonds in a small pan over medium heat until just starting to brown.  Add to the food processor.  Coarsely chop the garlic scapes and add to the processor.  Grate 3/4 cup parmesan cheese, or a little less if you prefer, and add to the processor.  Salt and pepper is optional and rarely adds anything to the garlic scapes, but if you feel something's missing, throw it in.

Pulse a few times, then turn on and add the oil until you get the consistency you like.  Add a few spoonfulls to the pasta, toss, and enjoy.

Ramp Pesto Super Awesoma Power

As a college radio DJ, one of the first things you are taught after the term "Dead Air" (which we have plenty of here on the Dudley Dish) is not to start a segue with "And we're back..."

This year's season started off with a sweltering BOOM they call ramps.  Usually I completely miss the two week ramp window at the farmer's markets, but somehow it didn't slip by unnoticed this year.

Because it's impossible for me to follow a recipe, here's how we do it on Dudley:

Ramp Pesto Recipe

• .5 lb Fettucine Pasta
• 1 bunch ramps, root trimmed and washed then chopped
• 4 oz Ricotta Salada cheese
• .5 cup pine nuts
• dash of salt 
• dash of pepper
• 1/3 cup oil

Start cooking your noodles in boiling water until al dente.  While they cook, heat a small pan over medium heat, and add the pine nuts.  Toast the nuts until they start to brown, then transfer to a food processor.  Coarsely chope the ramps and ricotta, then add to the food processor.  Add the salt and pepper to taste.  Pulse a few times, then turn on and add the oil until you reach your desired consistency for the pesto.  Sometimes a little more olive oil is better to coat the noodles.