Ramp Pesto Spaghetti with Burrata

While the majority of the ingredients can be found all year round, the shining ingredient, ramps, are only found for a few weeks in the spring.

Course pasta

Cuisine American, Italian

Keyword breadcrumbs, pancetta, pasta, pesto, ramps, spaghetti

Prep Time 5

Cook Time 20

Servings

Calories 858kcal

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.