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Christmas Jams for 2015!~

Margery's Ramp Pesto Pasta with Shrimp

8 oz Fusili
I large Cippolini Onion
2Tbs Extra Virgin Olive Oil
4 oz. Cremini Mushrooms
4oz. Ricotta
2 cups Fresh Spinach
4 oz Grated Pecorino Romano
3-4 TBS Margery's Ramp Pesto

Pasta for Two:

In a separate container..
Boil 8 oz Fusili or Rigatoni
Boiled al dente

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

Add and saute 8oz. Cremini mushrooms
(Or any mushroomyou happen to have)

Add 8 oz of shrimp (shelled or unshelled work equally well.

Add 8 oz chicken broth

Add 4oz Ricotta

and finally,
3 to 4 tbspoons of Ramp Pesto.

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

Remove from flame, stir and let stand for a minute or two. Let the remaining pasta water mellow all the other indgredients.

Add spinach

Stir, let stand for 1-2 minutes, stir again

Add grated Pecorino Romano or Parmesan Reggiano to taste and serve!

The Conant Valley Jam Company, 11 Wilton Road Wet, Ridgefield, Ct, 203.403.3811     
Photography, Copyright, 2015, Chuck Dorris, eDining, LLC