Ramps are wild leeks and can replace onions and garlic in most culinary cases. This spin on pesto from the recent edition of Bon Appetit looks like a great weeknight dish to make at home.
Seared Salmon with Linguine and Ramp Pesto
- 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 (from about 8 ounces ramps)
- 1 cup freshly grated Asiago cheese*
- 1/3 cup Marcona almonds
- 2 tablespoons chopped fresh tarragon
- 12 oz linguine
- 6 6-ounce salmon fillets
- *Available at some supermarkets and at specialty foods stores and Italian markets.
- 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 (do not clean skillet). 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. DO AHEAD Can be made 1 day ahead; cover and chill.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, 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.