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Pasta Ramps Sausage Pesto

Pasta Ramps Sausage Pesto

Ingredients

1-1/2 pounds spicy Italian sausage or meat of your choice
1 bunch ramps
For the Pasta:
1/2 pound all-purpose flour
1/2 pound whole wheat flour
  pinch of salt
4 eggs
2 tablespoons extra virgin olive oil
  15-30 ML water
For the Pesto:
2 cloves garlic
1/2 cup basil leaves, stems removed
1 cup baby arugula
1 cup baby kale
1/4 cup pine nuts
3/4 cup to 1 cup olive oil
1/2 to 1/4 cup grated parmesan cheese

Cooking Instructions

Combine flour and salt in a large bowl. Make a well in the center of the flour and place the eggs water and oil in the center with the eggs.

Using a fork gradually pull the dry ingredients into the egg mixture. Stir until a loose dough forms. You may have to adjust the Dough with more water if necessary.

Turn the dough out onto a floured work surface and knead for about five minutes until the dough is smooth and elastic.

Gather the dough into a ball and leave to rest at room temperature for one hour.

Divide the dough into three parts. Roll the dough using a pasta machine getting it as thin as possible.

Cut the dough sheets into thin strips by hand or with a pasta cutter. Set aside until time to cook.

Place all pesto ingredients in a blender and purée until smooth. Season with salt and pepper.

Clean the ramps and trim the roots off. In a fry pan, sauté the ramps with 2 to 3 teaspoons of olive oil and salt over medium heat until cooked through and lightly crispy. Set aside.

Cut sausage into 1/2-inch pieces and cook in a fry pan over medium to low heat until browned and cooked through. Remove from pan and set aside.

Put a large pot of water onto the stove and bring it to a boil.

Place the fresh pasta in the boiling water and cook for 2 to 3 minutes, strain immediately.

Combine cooked ramps, sausage and pasta in a large serving bowl. Add pesto and toss to combine. You may not use all of the pesto, store the remaining pesto in an airtight container in the refrigerator or place in a ziploc bag and freeze for later use.

Recipe and image used with permission and courtesy of Mauviel. All rights reserved.

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