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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/2 pound ramps |
1 teaspoon finely grated fresh lemon zest |
1/4 cup extra-virgin olive oil |
1 pound spaghetti |
2 tablespoons freshly grated parmesan |
toasted bread-crumb topping |
Directions:
1. Trim roots from ramps and slip off outer skin on bulbs if loose. Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs. Coarsely chop ramps and put in a blender with zest and oil.
2. Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender. Purée ramps until smooth and season with salt. Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp purée and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.
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