Thursday, March 24, 2011

spaghetti squash with ramp pesto

Oh shit! Did you say ramps? Where are the ramps? How can I get them? It's not even ramp season yet!???!?!?!!?!

Shhhhhhh... quiet down lil foodie friend. We are excited for ramps too, but there is a way to enjoy them all year round. Just hold your horses and I will get right to it.

1 big ole' Spaghetti Squash, halved long ways, and seeded
1 cup of Ramp Pesto
3 cups of frozen Edamame (or peas), thawed
1 cup of raw Walnut pieces
1/2 tsp. Red Pepper Flakes
1/4 cup Olive Oil
3 cloves of garlic, minced
Salt and Pepper to taste
Nutritional Yeast or Cheese (optional)

It is truly sad that ramps cannot be with us year round. Their little life spans are so short, and they bless us with their garlicky goodness for such a short time each spring. That doesn't mean that you can't have them all year though, and now that it is close to ramp season yet again, I thought it was time to open up a (freezer) door for you to show you how have rampy goodness all up in this piece all year long. It's really pretty easy.

Buy lots of ramps. Make pesto. Can or freeze. The ramp pesto we used in this recipe was made last May, and tastes exactly the same as it did when we made it, even after 10 months in the freezer. Other batches eaten earlier were also delish. This year I will definitely be buying way more, making a ton of pesto, and trying to can some as well.

On to the squash! Preheat your oven to 375 degrees. Hack your squash in half long ways and remove the pulp and seeds. Spray lightly with cooking spray and place flesh side down on a baking sheet covered with parchment. Bake for 40 minutes.

Once your squash is cool enough to handle scrape out the "noodles" with a fork or a spoon, whichever you prefer. Heat the olive oil in a large skillet and add the edamame, garlic, walnuts, and chili flakes to the pan. Toss in the spaghetti squash and saute' for 3-4 minutes, stirring so that everything is mixed evenly. Add the ramp pesto and cook an additional 3-4 minutes until warmed through. Season with salt and pepper, serve with warm crusty bread, and a sprinkle of nutritional yeast or Parmesan cheese.

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