a white plate topped with ravioli and broccoli covered in parmesan cheese
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Pasta with Ramp Pesto and Guanciale

11 ratings
· 4 servings
Rigatoni pasta with cured pork jowl and wild onion pesto recipe.
epicurious
epicurious
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Ingredients

Ingredients
1 tablespoon plus 2/3 cup (or more) olive oil
6 ounces guanciale (salt-cured pork jowl), pancetta, or slab bacon, cut into 1/3-inch cubes
2 bunches ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced
Kosher salt
1/3 cup finely chopped unsalted roasted pistachios, divided
1/2 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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