Ramp Pesto Spaghetti

Ingredients

4 Servings

Preparation

1. Step 1

   Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon or spider, transfer greens to a bowl of ice water; drain and squeeze out liquid.

   Step 2

   Bring same water in pot to a boil again and cook spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup pasta cooking liquid.

   Step 3

   Meanwhile, coarsely chop ramp bulbs and stalks (save or pickle the rest) and walnuts in a food processor.

   Step 4

   Add ramp greens, olive oil, and 2 Tbsp. Pecorino; process to a coarse paste. Season with salt.

   Step 5

   Toss spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

Calories (kcal) 550 Fat (g) 25 Saturated Fat (g) 3.5 Cholesterol (mg) 0 Carbohydrates (g) 70 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 12 Sodium (mg) 65