Quick Ramp Pesto Spaghetti with Burrata
jump toRECIPE
This ramp pesto spaghetti celebrates seasonal ramps with a bright, garlicky pesto that coats al dente pasta perfectly for a simple yet flavor-forward spring meal. Creamy, herbaceous, and full of vibrant green flavor, it’s a pasta dish that feels fresh enough for lunch and satisfying enough for dinner. Plus, it’s ready in less than 30 minutes! If you love this recipe, be sure to try my creamy pesto pasta or capture the flavors of spring by making this easy ramp butter.
The Flavor of Ramps
While it can be hard to describe what ramps are, it’s easy to explain what they aren’t. They aren’t leeks or scallions or onions or shallots but they are in the same allium family. They are often referred to as wild leeks or spring onions and taste more like a mix of mild garlic and leeks. Look for a pale pink or white bottom and two wide flat leaves coming from the top. They are typically foraged in the spring for a short period of time so keep an eye out.
“It’s like that elusive thing — the bad boyfriend, the jazzy car of the vegetable world.”
Former Food & Wine editor-in-chief Dana Cowin
Why You’ll Love This Recipe
- Fresh seasonal flavor – Ramps bring bold, garlicky brightness to classic pesto.
- Simple but elegant – Minimal ingredients deliver maximum taste with little fuss.
- Quick and versatile – Ready in under 30 minutes and great for weeknight cooking.
Key Ingredients in This Recipe
- Ramps – While I love their flavor and the hunt for the obscure alliums is almost as fun as finally finding them. In the spring I am constantly on the lookout every trip to the farmers market and grocery store I go to. It’s one of those ingredients like morels or fiddleheads where I will buy them when I see them and figure out what to make later. Unfortunately ramps take 7 years to reach maturity and due to increased popularity in recent years, have become over-harvested. I recommend looking for ramps without the bulb attached (meaning they can regrow in the wild) and using them responsibly! I try to make one ramp dish or recipe a year to enjoy them in moderation.
- Pancetta – Pancetta comes from pork belly and is salted, seasoned, cured and aged for an extended period of time. Pancetta is similar to bacon in flavor though not as smokey.
- Breadcrumbs – I love making my own breadcrumbs using stale, leftover bread by pulsing it in the food processor until it forms fine crumbs. Use plain breadcrumbs in this recipe. Italian breadcrumbs will be seasoned with other herbs that will contradict the other flavors.
- Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese is the perfect contrast to the herby, oniony flavor pasta.
- Pasta – While I use spaghetti in this recipe it can easily be replaced by another pasta shape. Large tubular pasta like paccheri, large macaroni noodles or trofie pasta are all great options. The pesto sauce clings to these shapes well.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Reserve a bit of the pasta cooking water before draining and add it to the ramp pesto while tossing the pasta so the sauce clings more smoothly and creates a silky finish.
Swaps and Substitutions
- Ramps: Substitute with garlic scapes or green garlic if ramps aren’t available.
- Nuts: Swap pine nuts for walnuts or almonds for a more budget-friendly pesto.
- Cheese: Use pecorino romano in place of Parmesan for a saltier flavor.
- Pasta: Try linguine, fettuccine, or bucatini if you want a different shape.
How to Make Ramp Pesto Spaghetti with Burrata (Step-by-Step)
Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
Bring a large pot of water to a boil and add the ramps to quickly blanch them, about 10 seconds. Then add to ice cold water to cool and drain, squeezing out any excess water.
Roughly chop the ramps and add to a blender with the lemon zest, lemon juice, olive oil and ½ cup of the pasta water. Pulse until the pesto sauce is blended.
In a cold nonstick skillet, add the pancetta and cook over medium heat. Cook, stirring occasionally, until fat has rendered and pancetta is crispy. Use a slotted spoon to remove the pancetta to a paper towel-lined plate to drain.
Return the pan to heat and add butter and allow to melt. Add the breadcrumbs, stirring to combine. Cook, stirring frequently, until the breadcrumbs are golden brown, about 4 minutes. Remove from stove and set aside.
Over medium-low heat, toss the pasta with the ramp pesto, the remaining pasta water and the Parmesan. Divide among warmed pasta bowls and top with the pancetta, breadcrumbs, red pepper flakes and burrata.
How to Serve Ramp Pesto Spaghetti
- Classic style: Serve hot with extra grated Parmesan and lemon zest.
- With add-ins: Toss in roasted asparagus, peas, or sautéed mushrooms for extra texture.
- For sharing: Garnish with toasted pine nuts and microgreens for a dinner party upgrade.
How to Store Ramp Pesto Spaghetti
- Refrigerator: Store leftover pasta in an airtight container for up to 2 days.
- Reheating: Reheat gently on the stovetop with a splash of olive oil or pasta water.
- Make-ahead pesto: Store extra ramp pesto in an airtight jar in the fridge for up to 3 days or freeze for up to 1 month.
FAQ – Frequently Asked Questions
Yes, ramp pesto can be made ahead and stored in an airtight jar in the refrigerator for up to 3 days or frozen for longer storage.
Yes, garlic scapes or green garlic are great substitutes if ramps are not in season or available.
Pine nuts give the most classic texture and flavor, but walnuts or almonds are excellent alternatives if needed.
No, ramp pesto spaghetti isn’t spicy; it has a bright, savory, garlicky flavor with no heat unless you add chili flakes.
Other Recipes to Try
If you enjoy loved this fresh take on a springtime favorite, take a look at some of these other fresh recipes next:
- Ramp Compound Butter
- Grilled Green Spring Veggie Pizza
- Fresh Pesto Over Trofie Pasta
- Creamy Pesto Pasta
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Ramp Pesto Spaghetti with Burrata
Rate this Recipe
Ingredients:
- Kosher salt, as needed
- ½ pound spaghetti
- ½ pound ramps
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/3 cup extra-virgin olive oil
- 5 ounces diced pancetta
- 2 tablespoons unsalted butter
- ½ cup breadcrumbs
- ½ cup freshly grated Parmesan
- ¼ teaspoon red pepper flakes
- 4 ounces burrata
Instructions:
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
- Bring a large pot of water to a boil and add the ramps to quickly blanch them, about 10 seconds. Then add to ice cold water to cool and drain, squeezing out any excess water.
- Roughly chop the ramps and add to a blender with the lemon zest, lemon juice, olive oil and ½ cup of the pasta water. Pulse until the sauce is blended.
- In a cold nonstick skillet, add the pancetta and cook over medium heat. Cook, stirring occasionally, until fat has rendered and pancetta is crispy. Use a slotted spoon to remove the pancetta to a paper towel-lined plate to drain.
- Return the pan to heat and add butter and allow to melt. Add the breadcrumbs, stirring to combine. Cook, stirring frequently, until the breadcrumbs are golden brown, about 4 minutes. Remove from stove and set aside.
- Over medium-low heat, toss the pasta with the ramp pesto, the remaining pasta water and the Parmesan. Divide among warmed pasta bowls and top with the pancetta, breadcrumbs, red pepper flakes and burrata.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?