Seared Salmon with Linguine and Ramp Pesto

Ingredients

  • 2 tablespoons plus ½ cup olive oil, divided
  • 2/3 cup thinly sliced trimmed ramp bulbs and slender stems
  • 1 cup freshly grated Asiago cheese*
  • 1/3 cup Marcona almonds**
  • 2 tablespoons chopped fresh tarragon
  • 12 ounces linguine
  • 6 6-ounce salmon fillets

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, ...

View full recipe at SpringPad

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