Ramps, also sometimes called wild leeks, are an allium that are related to spring onions. They can be found April through early June and are heralded by chefs for their pungent, garlicky onion flavor. One of the best ways to enjoy this beloved seasonal veggie is in a pesto. Sunflower seeds and Parmesan cheese add a subtle nuttiness that perfectly balances ramps’ sharpness. The pesto is combined with heavy cream, which softens the ramps’ intensity and helps the creamy sauce to cling to the pasta. Grilled asparagus and ramp bulbs add a crisp-tender bite and help to brighten the pasta dish, along with the tang of lemon. 

Where do you find ramps?

Ramps grow in wooded areas in the Northeast, South, and Midwest. In spring when it’s warm and the sun shines through the trees, ramps pop up like the first onions in spring. Foraging for ramps is a favorite springtime activity for those who covet these alliums, but it’s often easier to find them at the farmers market. 

What can you use instead of ramps?

If you don’t happen to live in an area where ramps grow, spring onions, scallions, or garlic scapes are all good substitutes for the ramps. 

Notes from the Food & Wine Test Kitchen

For a lighter sauce, mix the pesto directly with hot pasta water and skip the heavy cream.

Make ahead

To simplify assembly at mealtime, prep the pesto and grill or roast the asparagus and ramp bulbs in advance. Transfer any leftover ramp pesto to an airtight container and refrigerate for up to five days.