Yes, I know another pesto! But when ramps are in season, I just have too! In fact, I have been waiting quite a long time for these ramps to arrive. Even with some of the unseasonably warm weather here, I was a little off on timing for a lot of my spring vegetables.
Have you tried Banza pasta yes? It is made from chickpeas! What I like about this pasta is that it has 2x the protein (25g) and 4x the fiber than regular pasta. I infrequently eat pasta because it never keeps me full, but with Banza it is full of fiber and protein which is what keeps you full. Just remember that this pasta is actually more caloric than regular pasta due to the chickpeas, so make sure you eat a smaller serving.
And to take this ditch up one notch, I added burrata. Enough said.
Burrata & Ramp Pesto Pasta
Spring ramps make an irresistible pesto paired with chickpea pasta and burrata cheese.
- 4 oz Banza chickpea pasta
- 8-10 small ramps
- 1/2 cup arugula
- 2 tbsp pine nuts
- 1/4 cup Parmesan cheese
- 1 tbsp olive oil
- 4 oz burrata
Bring a pot of water to a boil.
Clean the ramps.
In a food processor, add the ramps, arugula, pine nuts, Parmesan cheese, olive oil.
When the water is boiling, pour in the Banza pasta.
Cook according to the instructions on the box.
Drain the water.
Add the Banza pasta to two bowls.
Mix in 1-2 tbsp of pesto.
Cut the burrata in half, and place it on top of each bowl.
To eat, mix in the burrata with the pasta and pesto.