This one was delicious and I would make it again… We did have to dig the ramps in the snow, which is really cold on your hands getting under those little roots…
Seared Salmon with Linguine and Ramp Pesto
Laurie Little at White Grass Café http://www.whitegrass.com
Yield: 6 Servings
2-3 tablespoons plus ½ cup olive oil + (separated)
2/3 cup thinly sliced ramps (leaves, too)
1 cup Asiago cheese, grated
1/3 cup pine nuts (or walnuts)
2 tablespoons chopped fresh basil
12 ounces of linguine
6 6-ounce salmon filets
Heat one tablespoon of oil in large skillet over medium heat. Add the chopped ramps and sauté lightly (do not brown). Transfer ramps to food processor (leave skillet to sear salmon). Then add the cheese, nuts , and basil to the processor and process until finely chopped. With the machine running, slowly pour in the ½ cup olive oil and puree until smooth. (Add a little more olive oil if you like your pesto creamy smooth). Transfer pesto to a bowl and season with salt and pepper.
Cook pasta in a large pot of boiling, salted water until it is tender but still firm to the bite, stirring occasionally.
While pasta is cooking, sear salmon by heating the remaining 1-2 tablespoon of oil in the skillet and adding the salmon pieces sprinkled with salt and pepper. Cook salmon for about 4 minutes on each side. Salmon will be just opaque in the center when done. Remove from the pan to a platter.
Drain pasta, reserving ¾ cups of the cooking liquid. Return pasta to the pot; add all but ¼ cup pesto and toss to coat, adding enough pasta water by tablespoons to moisten. Season with salt and pepper. Divide pasta among the dinner plates and top with a piece of salmon. Spread remaining pesto over fish and serve.
Other ways to try the ramp pesto: Spread on toasted Ciabatta bread, or tossed with hot cheese tortellini.