Roasted Ramp Pesto

A great way to enhance the flavors of the ramp. Roasting will sweeten and minimize the pungency of these delicate treasures of the forest.

Ingredients
2-3 bunches of ramps, cleaned and dried
1/2 cup + 2 tbsp extra virgin olive oil
1/2 cup pecorino romano cheese, grated
1/4 cup pignoli nuts, toasted
salt and pepper to taste
1lb pasta

Directions
Pre-heat oven to 375. Place ramps on a baking sheet in a single layer, you might need two baking sheets, drizzle with 2 tbsp of olive oil and season with salt and pepper to taste. Roast for 15-20 min or until the ends start browning and getting crispy. (While the ramps are roasted start your pot of water for the pasta.) Transfer to a food processor, add pignoli nuts and blend till smooth. Slowly drizzle in olive oil till emulsified.  Transfer to a serving bowl and mix in the pecorino romano cheese. Toss with pasta. If the pesto is a little to thick you can thin with pasta water. Enjoy!