Asparagus & Crab Fusilli Pasta with Pistachio Ramp Pesto
I love spring cooking because everything feels new again. The asparagus and ramps in this dish are my way of celebrating those first fresh flavors of the season—and delicious in this pasta with the bright lemony flavor and sweet local Jonah crabmeat.Serves 4
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 shallot thinly sliced
- 4 ounces guanciale pancetta or prosciutto, chopped (optional)
- ½ cup good-quality cooking white wine
- Grated zest and juice of 1 lemon
- 8 tablespoons (1 stick) unsalted butter
- Kosher salt such as Diamond Crystal
- Freshly ground black pepper
- 1 bunch asparagus blanched or steamed and cut into small bite-size pieces
- ¾ lump Jonah crabmeat
- 8 ounces Pistachio Ramp Pesto* (see recipe)
- 1 cup grated pecorino romano or grana padano cheese
- 1 pound dry fusilli (or other quality bronzecut pasta such as Rummo or Rao’s)
- Toasted breadcrumbs (optional garnish)
- Seasoned whipped ricotta (optional garnish)
Pistachio Ramp Pesto
- 1 pound ramps* (see note)
- ⅓ cup toasted pistachios
- Grated zest and juice of 1 lemon
- 1 cup extra virgin olive oil
- ⅓ cup ground grana padano, parmesan or pecorino
- 1½ teaspoons freshly ground black pepper
- 1½ teaspoons kosher salt, such as Diamond Crystal
Notes
In a large sauté pan, heat oil over medium heat, add the garlic and shallots and cook until translucent and fragrant, about 4 minutes. If using guanciale, pancetta or prosciutto, add it to the pan and cook until rendered and slightly crispy.
Add the wine and deglaze the pan. Then add lemon zest and juice and butter. Season with salt and pepper. Bring to a boil and then simmer until well combined. Shut off heat and add asparagus, crabmeat and pesto and let sit while you cook the pasta.
Boil the pasta according to package directions; strain and reserve some pasta water on the side.
Gently toss the pasta into the sauce and add pecorino. Add pasta water or extra butter if needed. Garnish with toasted breadcrumbs and fresh whipped ricotta. Serve immediately.
First clean and prepare the ramps: Trim green leaves, wash and dry them and chop in 1-inch pieces. Peel the outer layer from remaining white bulb sections and trim roots. Quickly blanch the bulbs in boiling water for 30 seconds. Just before the bulbs are done, submerge the ramp leaves for a few seconds, until bright green. Strain and rinse with cold water to cool.
Place all ingredients except the olive oil in a food processor and pulse until well chopped.
Add the olive oil and stir to combine. (Add a little water if necessary to thin.)
Store in an airtight container in the fridge for 3–4 days, or freeze.
Note: If you have trouble finding ramps, substitute with a mixture of garlic, green onions and shallots.
