Ramp Pesto Bucatini with Grilled Chicken

 

 

Ingredients:

• 1 bunch of ramps
• 1 garlic clove
• 1/4 cup grated pecorino cheese
• 1/4 cup whole almonds
• Kosher salt and ground black pepper
• 1/4 – 1/3 cup olive oil
• 8 oz bucatini or spaghetti
• 1 lb chicken breast

 

Directions:

For the pesto:

1.  Start by blanching the ramps. Bring a large pot of salted water to a boil. Set a large bowl of ice water nearby. Plunge the ramps in the boiling water for one minutes. Remove and quickly cool them in the ice water. Drain and squeeze dry with paper towels. Remove the greens from the whites.
2.  In a food processor, add the ramp greens, garlic, cheese, almonds, 1/2 tsp salt and pinch of pepper. Start blending. Through the pour spout, add olive oil until ingredients come together in a smooth consistency.

Cook pasta according to package directions in a large pot of salted water. Reserve 1/2 cup pasta water before draining.

Liberally season chicken breast with salt and pepper. Cook on grill until juices run clear. Let rest for 5-7 minutes before slicing.

 

To assemble:

1.  To the past add 1/2 pasta water and desired amount of pesto (start with 1/3 cup). Mix altogether. Top with sliced chicken and a small drizzle more of pesto.

 

*I grilled the whites of the ramps while grilling the chicken. Added to the top of the pasta as a nice garnish.