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Asparagus Fettuccini with Ramp Pesto

Springtime asparagus and ramps come together in this creamy fresh pasta dish. Cooking the pasta in less water ensures that the water becomes creamy from the pasta starch, which will be used to thin out the pesto. Of course, feel free to use any pesto of your choice if you can't find ramps.
Course Main Course
Cuisine Canadian
Keyword asparagus, fettuccini, ramps, vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 340 grams thick asparagus stalks trimmed of the bottom woody ends, or 3/4 lb
  • 225 grams uncooked fettuccine pasta or 8 oz
  • 1/3-1/2 cup homemade or purchased pesto see Notes
  • 1/3 cup grated Pecorino-Romano or other hard cheese for garnish
  • fresh lemon for garnish
  • hot pepper flakes for garnish, optional

Instructions

  1. Use a vegetable peeler to shave asparagus stalks into long, thin strips (about 2 1/2-3 cups shaved asparagus). Reserve the tips as well for the dish.

  2. Fill a high-sided skillet with at least 2 inches water. Bring water to a boil over high.

  3. Add pasta to skillet, and completely submerge; cook until al dente, about 8 to 12 minutes, use the directions on the package of pasta you are using.

  4. Add shaved asparagus and tips to pasta; let everything simmer another 20 seconds or so.

  5. Reserve 1/2 cup cooking liquid. Drain pasta and asparagus; return everything to the skillet. Reduce the heat to low or even off. If you are using cast iron, it will retain enough heat without the burner on.

  6. Spoon the ramp pesto (or pesto of choice) into pasta; toss well to coat.

  7. Stir in reserved cooking liquid, 1 tbsp at a time, until sauce is slightly creamy and thoroughly coats pasta.

  8. Toss with cheese and serve.

  9. Finish with a good squeeze of lemon and a dusting of hot pepper flakes if desired. Optional.

Recipe Notes

For Ramp Pesto recipe, click here