Conant Valley Jam Company, Hand-made Jams & Jellies from the Hudson Valley

A Conant Valley Jam Original, Ramp Pesto Pasta

Ingredients:
8 oz Fusili (or Rigatoni )
1 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 CVJ Ramp or Basil Pesto (available March thru May)

	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 Add and saute 8oz. Cremini mushrooms (Most mushroom work equally well, but we love creminis in this dish!) Add 8 oz of shrimp (shelled or unshelled work equally well.) Add 8 oz 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.
	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 Pasta
	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
	Stir, Add grated Pecorino Romano or Parmesan Reggiano to taste... ( 3 tablespoons to 1/4 cup) Let stand for one minute Serve