“Ramp pesto is a fresh, summery take on the traditional.  It’s foraged main ingredient seasons it with a light onion flavor and the ricotta adds a delicious creaminess. It’s vibrant color from fresh spinach is perfect for a light summer meal. It’s also the great to make and freeze (ice trays work best) so you can pull them out and thaw when in a pinch or just too tired to think of anything else!”

Ingredients
1 lb/500g (approx.) spinach
6-7 ramps, chopped thinly
1 cup/250g ricotta, room temperature
¼ cup/30g walnuts, chopped coarsely
3 tablespoons olive oil
juice of one a lemon
salt and pepper to taste

Instructions: 
Begin by pulsing the spinach your food processor until it has pretty much broken down. You can add a little water to help get it going.  Add the rest of the ingredients and whiz on low, pulsing every once and a while until it has become a smooth paste.

Taste and add any additional olive oil, lemon juice or seasoning depending on your liking.
To serve with pasta, cook your favorite shape until al dente.  Pour a little pasta water into a cup or bowl and keep to the side (approx. 1/2 cup will do).  Once the pasta is cooked, drain and return to the pot with a low heat.

Add 3-4 tablespoons, or more depending on your taste of the pesto and about half the pasta water you saved.  Stir until the pasta is well coated and cook on low until the sauce has thickened and is well heated (about 3 mins.)  Serve with your favorite cheese and some cracked black pepper.

Additional pesto (there’ll be quite of a lot of it) can be poured into containers or ice trays and popped into the freezer for future use.

* For more great recipes from Claire Matern, please go to: www.acheesemongersdaughter.com
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