Name: Pasta With Ramp Pesto and Guanciale
Yield: 4 servings
Ingredients: 1 tablespoon plus ⅔ cup (or more) olive oil; 6 ounces guanciale (salt-cured pork jowl), pancetta, or slab bacon, cut into ⅓-inch cubes; 2 bunches ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced; Kosher salt; ⅓ cup finely chopped unsalted roasted pistachios, divided; ½ cup finely grated Parmesan, plus more for serving; Freshly ground black pepper; 12 ounces paccheri or rigatoni; 3 tablespoons unsalted butter, room temperature, cut into pieces

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Gentl & Hyers

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Recipe notes