Easy Wild Garlic and Orange Pesto Pasta (Delicious Ramps Recipe)

Prepare the Ingredients. Wash and prepare the wild garlic leaves. Measure out the pasta, cheese, pine nuts, olive oil, and prepare the garlic clove. Zest and juice the orange.

Cook the Pasta. Boil water in a large pot, add a pinch of salt, and cook the rigatoni until al dente, following the package instructions. Once cooked, drain the pasta and set it aside, reserving a bit of the pasta water.

Make the Wild Garlic Pesto. In a food processor, combine the wild garlic leaves, pine nuts, grated Parmigiano-Reggiano, the garlic clove and about half the olive oil. Blend in short bursts, then pour in the rest of the oil in a thin stream with the motor running, until it comes together as a coarse paste rather than a puree. A long grind warms the leaves and turns the colour from green to khaki. Season with salt and pepper.

Combine Pasta and Pesto. In a large mixing bowl, combine the cooked pasta with a generous amount of the wild garlic pesto. Add a bit of reserved pasta water to help the sauce coat the pasta evenly. Mix in the orange zest and juice, adjusting the quantities to suit your taste.

Serve and Garnish. Transfer the pasta to serving bowls. Grate additional Parmigiano-Reggiano cheese over the top. Serve immediately, recommending a glass of red wine for an enhanced dining experience.