SPAGHETTI WITH RAMPS

Spaghetti with Ramps image

Yield Serves 4

Number Of Ingredients 6

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

Steps:

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.
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.