Ramp Pesto Spaghetti

Ingredients

• •4 ounces ramp greens (about a fistful)
• •8 cups Salted water
• •2 cups ice water
• •12 ounces spaghetti
• •1 cup reserved pasta cooking liquid
• •2 whole ramp bulbs and stalks
• •¼ cup toasted walnuts
• •⅓ cup olive oil
• •2 tablespoons grated Pecorino
• •1 teaspoon Salt
• •1 serving Pecorino and lemon wedges

Cooking Instructions

1. 1.

   Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.

   15 min

2. 2.

   Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.

   5 min

3. 3.

   Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

   3 min