Time to Ramp up Spring!

Ramps, other wise know as wild leeks or wild onions are the true sign that spring is here and we can now speak of winter in past tense! Each spring I wait for my produce guy to give me a call, letting me know that they here! Their onion appeal and garlic like taste amplify any recipe!
\m/ Richard

Below is a recipe that was past on to me from another chef. I tried it and LOVED IT!

Seared Salmon w/ Pasta & Ramp Pesto

Ingredients

• 2 tablespoons plus 1/2 cup olive oil, divided


• 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops


• 1 cup freshly grated Parmesan


• 1/3 cup almonds


• 2 tablespoons chopped fresh tarragon


• 12 ounces fettuccini


• 6 salmon steaks

Preparation

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor. Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.


• Cook pasta in large pot el dente


• Heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.


• Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.