Creamy Ramp Pesto Gnocchetti

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. gnocchetti

• 2 bunches of fresh ramps, cleaned and coarsely chopped

• 1/4 cup pine nuts

• 1/3 cup Parmigiano Reggiano, grated

• 1/3 cup Pecorino Fiore Sardo, grated

• 1 tsp. salt

• Juice of 1/2 lemon

• 1/4 cup extra virgin olive oil, plus more as needed

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Add the pine nuts, salt, and 1 tbsp. olive oil to a food processor. Blend until a paste forms.

3. Add the ramp leaves and another 2 tbsp. olive oil. Blend until the ramps are finely chopped. Add the Parmigiano, Fiore Sardo, lemon juice, and 1 tbsp. olive oil. Blend again until smooth, adding more olive oil as needed to loosen.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and reserve 1 cup of pasta water.

5. Add the pasta directly to a large pan along with the ramp pesto and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time.

6. Plate and top with more Parmigiano.