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.