Ramp Pesto Spaghetti

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.