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Ramp Pesto pasta

Created By Conant Valley Jams, Margery Schiffman
Serves 2
Key Ingredient Pasta
Meal Type Dinner
Course Main
Season Spring
Difficulty Intermediate
Recipe Text

Prep: 15 minutes

Cook: 30 minutes

Serves: 4


  • 8 oz Fusili or Trotta Foods Radiattore
  • 1 large onion
  • 2 Tbsp extra virgin olive oil
  • 4 oz. cremini mushrooms
  • 4 oz. ricotta
  • 2 cups fresh spinach or arugula
  • 2 oz grated Pecorino Romano or Parmesan Reggiano cheese
  • 4 oz chicken broth (or vegetable)
  • 1/2 lb of shrimp (optional)
  • 3-4 Tbsp Margery's Ramp Pesto

Instructions: In a separate large pot boil 8 oz Fusili or Rigatoni until al dente, while preparing the following:
Mix: 8 oz chicken broth, the ricotta, and the ramp pesto and set aside.
Sauté 1 large onion (rough chopped) in 2 Tbsp extra virgin olive oil, untill carmelized.
Add salt to taste. Add and sauté 8oz. Cremini mushrooms (or any mushroom you happen to have). Add shrimp. Add chicken broth/ricotta/ramp pesto mixture to sauté pan and mix.

Drain pasta and add to sauté pan as shrimp are nearly done (just pink). Remove from flame, stir in spinach or arugula, and let stand for a minute or two. Pour into large serving bowl. Add grated Pecorino Romano or Parmesan Reggiano to taste and serve!

Market Source: Many of the ingredients for this delicious recipe are available at the Market. Conant Valley Jams has a Wild Ramp Pesto. Trotta Foods has fresh Radiattore noodles. Demi Olive Oil has extra virgin olive oil. Bulich Mushrooms has cremini mushrooms, Yellow Bell Farms has a chicken bone broth and many of our farms have spinach, arugula and onions.