FiberPasta Spaghetti with Wild Ramps Pesto – FiberPastaUS

FiberPasta Spaghetti with Wild Ramps Pesto


This is a perfect pasta dish in anticipation for Autumn! Wild ramps, grown in the Northeast and Canada, are a relative of the onion, with a garlic-like color. It provides a light and delicate flavor to a classic Italian pesto. And using FiberPasta spaghetti with slow-absorbing carbs and higher fiber, makes this an even healthier dinner for 4.

Ramps, sometimes called wild leeks or spring onions, look like scallions, but smaller and more delicate. They taste stronger than leeks, which generally has a mild onion flavor, and are more pungently garlicky than a scallion. Ghee, a richer,  more tastier butter, makes this dish a heavenly experience, especially with crushed walnuts. Try this for a new take on flavor!

This recipe has been slightly modified for added richness, and was inspired by Bon Appètit. 


  • 12 ounces FiberPasta Spaghetti (with code PASTASAVE20 at checkout, you’ll save 20% off the sale price)
  • 3 bunches of fresh ramps (about 18 ounces), greens and bulbs separated, greens torn into 2-inch pieces, bulbs thinly sliced
  • Salt and pepper to taste
  • 1/4 cup of toasted walnuts
  • 4 tablespoons unsalted ghee (a clarified butter originated in India)
  • 2 tablespoons dark olive oil
  • ½ cup fresh, finely grated Parmesan, plus 1/4 cup extra shavings for serving
  • 1 tablespoon lemon zest, finely grated
  • 2 lemons, halved, for serving

  • Quickly scald in boiling water ramp greens, for, about 10 seconds. This will keep the flavor and slow the loss of vitamins. Transfer to a bowl of cold water, squeeze out the water then store.
  • Bring same water in pot to a boil again and cook the FiberPasta spaghetti, stir occasionally, and best to cook until al dente. Drain, and reserve one cup of pasta cooking liquid.
  • Coarsely chop ramp bulbs and stalks with walnuts in a food processor.
  • Add ramp greens, olive oil, and the cheese to the food processor to create a coarse paste. Season with salt.
  • Combine the spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta.
  • Serve topped with more grated cheese and with lemon wedges.
  • And finally, savor each mouthful — this flavor is heavenly!
Nutrition per serving (approx):

  • Calories - 630
  • Fat - 25g
  • Saturated Fat - 11g
  • Carbohydrates - 50g (FiberPasta maintains slow-absorbing carbs)
  • Dietary Fiber - 15g
  • Total Sugars - 8g
  • Protein - 20g
  • Sodium - 220mg

Pick up some boxes of FiberPasta spaghetti and get 20% off. Use code PASTASAVE20 at checkout.