Seared Salmon With Linguine And Ramp Pesto

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 tablespoons olive oil, divided
• 2/3 cup ramps, trimmed and thinly sliced bulbs and slender stems
• 3 cups ramps, thinly sliced green tops
• 1 cup asiago cheese, freshly grated
• 1/3 almonds (marcona)
• 2 tablespoons tarragon, fresh and chopped
• 12 ounces linguine
• 36 ounces salmon fillets

Recipe

• 1 heat 1 tablespoon oil in large nonstick skillet over medium heat. add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. transfer sauteed ramps to processor (do not clean skillet). add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. with machine running, gradually add 1/2 cup oil and puree until almost smooth. transfer pesto to bowl. season to taste with salt and pepper.
• 2 * can be made 1 day ahead; cover and chill.
• 3 cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• 4 meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. sprinkle salmon with salt and pepper. add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
• 5 drain pasta, reserving 3/4 cup pasta cooking liquid. return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. season with salt and pepper. divide pasta among plates. top with salmon. spread remaining 1/4 cup pesto over fish and serve.