Name: Pasta with Ramp Pesto and Guanciale
Yield: 4 servings
Ingredients: 1 tablespoon plus 2/3 cup (or more) olive oil; 6 ounces guanciale (salt-cured pork jowl), pancetta, or slab bacon, cut into 1/3-inch cubes; 2 bunches ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced; Kosher salt; 1/3 cup finely chopped unsalted roasted pistachios, divided; 1/2 cup finely grated Parmesan, plus more for serving; Freshly ground black pepper; 12 ounces paccheri or rigatoni; 3 tablespoons unsalted butter, room temperature, cut into pieces

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Photo by Gentl & Hyers

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Recipe notes

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