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

Discover how to make this Easy Wild Garlic & Orange Pesto Pasta. A perfect, zesty twist on a classic dish, ideal for ramps season lovers!

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 593kcal

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.
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.
In a food processor, combine the wild garlic leaves, pine nuts, grated Parmigiano-Reggiano cheese, garlic clove, and a portion of the olive oil. Blend until smooth, gradually adding the remaining olive oil until you reach the desired consistency. Season with salt and pepper to taste.
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.
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.

Maximize the wild garlic season by storing or preserving your pesto for future enjoyment. Here’s how to keep the vibrant flavors intact:

Refrigerator: Store the pesto in an airtight container, topped with a layer of olive oil to prevent oxidation. It should keep for up to a week.
Freezer: For longer storage, freeze the pesto in ice cube trays, then transfer the cubes to a freezer bag. Use them as needed for a quick, flavorful addition to dishes.