Wild Leek Pesto Penne

Wild Leek Pesto Penne

Ramp up your Pasta or Salads.
This culinary wild leek is making good dishes taste better. It’s what all the top chefs are twittering about.
I will check out some sources as I travel to the northern regions of Vancouver island. I just talked to a friend grower who is going through the stages of a long wet winter. Start up is ongoing. have seen it here from the west coast but very limited supply.
I will check out some sources as I travel to the northern reguions of Vancouver island.
Because of its short supply and high demand, this flavourful ingredient has sky rocketed in price. It’s hard to get here in BC because the original strains are more common on the east coast.. A general tonic of the plant was used by the Iroquois Indians to treat intestinal parisites. Looking for ward to making a few recipes using ramp!
The plant’s flavor, a combination of onions and strong garlic, is adaptable to numerous cooking styles. In central Appalachia, ramps are most commonly fried with potatoes in bacon fat or scrambled with eggs and served with bacon, pinto beans and cornbread. Ramps can also be pickled or used in soups and other foods in place of onions and garlic. The best is making a quick pesto sauce in a blender using olive oil pine nuts cashews and flat parsley. A small amount of blanched penne noodles, parmesan cheese mixed with some cream white wine and ramp pesto.

Looking forward using ramp pesto in a few more pasta recipes.