Every year when ramps show up, I immediately start looking for excuses to put them in everything.

They have this really bold, garlicky flavor that makes even simple meals taste special, and this pasta has become one of my favorite spring dinners lately. The ramp pesto gets tossed with pasta, roasted broccoli, and grilled chicken for a meal that feels fresh, filling, and very “late May garden season.”

It’s also one of those dinners that looks impressive but is actually really simple to throw together. Most of the work is just blending the pesto and grilling the chicken.

If you’ve never made ramp pesto before, this is a good place to start.

Ingredients

For the Ramp Pesto

• 3 cups fresh ramps, cleaned
• 1/2 cup toasted walnuts or pine nuts
• 1/2 cup grated parmesan
• Juice of 1 lemon
• 1–2 garlic cloves
• 1/2 tsp salt
• Black pepper
• 1/2 to 3/4 cup olive oil

For the Pasta

• 1 lb pasta (rigatoni, orecchiette, or spaghetti all work)
• 2 broccoli crowns, cut into florets
• Extra parmesan for serving
• Lemon zest (optional but really good)

For the Chicken

• 1.5 lbs chicken thighs or breasts
• Olive oil
• Salt + pepper
• Garlic powder
• Italian seasoning
• Optional: squeeze of lemon after grilling

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Instructions

1. Grill the chicken

Toss chicken with olive oil, salt, pepper, garlic powder, and Italian seasoning.

Grill until cooked through and slightly charred:

• Thighs: ~5–6 mins per side
• Breasts: ~6–8 mins per side depending on thickness

Let rest, then slice.

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2. Make the ramp pesto

Add ramps, nuts, parmesan, lemon juice, garlic, salt, and pepper to a food processor.

Blend while slowly streaming in olive oil until smooth-ish. You want it loose enough to coat pasta.

Taste and adjust:

• More lemon = brighter
• More parm = richer
• More olive oil = silkier

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3. Roast or blanch the broccoli

You can do either:

Roasted (my preference)

• Toss broccoli with olive oil, salt, pepper
• Roast at 425°F for 20–25 mins until crispy edges form

OR quick blanch

• Boil 2–3 mins until bright green
• Drain well

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4. Cook pasta

Boil pasta in salted water until al dente.

Before draining, save about 1 cup pasta water.

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5. Bring it together

Return drained pasta to the pot.

Add:

• ramp pesto
• broccoli
• splash of pasta water

Stir until glossy and coated.

Top with grilled chicken, extra parmesan, black pepper, and lemon zest.

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Optional Add-Ins

• Burrata on top
• Crispy bacon or pancetta
• White beans
• Peas
• Arugula folded in at the end

This is also amazing cold the next day for lunch.