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This weekend, June 28th & 29th
we'll be at John Jay Homestead Farmer's Market in Katonah on Rt 22 ,
Saturday, 9 -1
and at the New Stamford Nature Center Market, Sunday 10-2

Margery's Ramp Pesto & Pasta Recipe

A Conant Valley Jam Original, Ramp Pesto Pasta

8 oz Fusili (or Rigatoni )
(We recommend Trotta's Handmade from Hartsdale)
1/2 lb large shrimp, or tiger prawns
1 large Yellow or Red Spanish Onion
2 Tbs Extra Virgin Olive Oil
4 oz. Cremini Mushrooms
4oz. Ricotta
4 oz Grated Pecorino Romano
1-2 Tbs Conant Valley Jams Handmade Ramp Pesto
2 cups Fresh Spinach
4 oz Grated Pecorino Romano

Pasta for Two:

In separate containers..
Boil 8oz Fusili or Rigatoni al dente

as you Saute 1 large onion chopped rustico...
(large chunks) in 2 TBS EVOO, till carmelized...

add salt to taste, remember the mozarella is pretty salty too

Add and saute 8oz. Cremini mushrooms
(Most mushroom work equally well, but we love creminis in this dish!)

Add chicken broth

Cook down for two to three minutes over low heat

Add 4oz Ricotta

and finally,
Add 3 to 4 tbspoons of Ramp Pesto.

Add Pesto

Stir to combine ingredients

Add 4oz Ricotta

Add Shrimp.


Drain Pasta and add to saute pan
as shrimp are nearly done (just pinked)

Quickly stir to mix ingredients and let the
get down into the grooves of the rigatoni

Add shrimp (shelled seems best)

Remove from Heat
stir and let stand for a minute or two until the remaining pasta water permeates and mellows all the other indgredients.

Add spinach


Add grated Pecorino Romano or Parmesan Reggiano to taste... ( 3 tablespoons to 1/4 cup)

Let stand for one minute


The Conant Valley Jam Company, 119 Oscaleta Road, South Salem, NY 10590. 914.533.7498
Photography, Copyright, 2014, Chuck Dorris, eDining, LLC
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