Penne Pasta with Ramp and Pea Pesto
Yield: 4-6 Servings
1 Lb. Penne Pasta
¼ Cup Heavy Cream
1½ Cup Ramp and Pea Pesto Room Temperature
½ Cup Extra Virgin Olive Oil
1 ½ Cup Diced Ham (Optional)
1 Cup Fresh or Frozen Peas (Optional)
1 Tablespoon Cracked Green Peppercorns
1-2 Tablespoons Lemon Juice (Optional)
¼ Cup Fresh Arugula Leaves
We love to serve this pasta as a side dish in the late spring when ramps are fresh and our garden peas have just surrendered their first harvest. The flavors are just-picked fresh, a refreshing promise of the summer months ahead. But we don’t let this recipe go once the harvest is over. No, we use pesto that we have frozen just so we can serve it later in the year. On many of those occasions, we combine it with diced ham and whole peas and make it a main course. Believe us when we tell you that nothing tastes better on a cold March evening when it seems like spring will never come! And just as great: this dish takes less than 20 minutes to prepare!
Cook pasta according to package instructions. Heat cream in a small saucepan placed over medium heat. Add ½ cup pest to the cream and stir to combine. Reduce heat to low and keep cream warm.
If the remaining pesto is thicker than you desire, add some of the olive oil, 1 tablespoon at a time, until you have reached the desired consistency. Pour over top of pasta and toss to combine.
Place pasta in a serving dish and drizzle with pesto cream. Sprinkle pepper on top, garnish with arugula, drizzle with lemon juice, if using, and serve.