Seared Salmon with Linguine and Ramp Pesto
Photo by Misha Gravenor
Ingredients
- 1/3 cup Marcona almonds**
- 1 cup freshly grated Asiago cheese*
- plus 3 cups green tops
- 2/3 cup ramp bulbs and slender stems
- 6 6-ounce salmon fillets
- 12 ounces linguine
- 2 tablespoons fresh tarragon
- + 1 more ingredients
-
- 10 tablespoons olive oil
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, che...
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