Pesto Spaghetti

Serving: 4

Ingredients:

• 4 ounces ramps, greens separated
• Kosher salt
  
• 12 ounces Spaghetti
• 1/4 cups walnuts, toasted
• 1/3 cup olive oil
• 2 tablespoons grated Pecorino, plus more for serving 
• Lemon wedges for serving 

 Direction:

1. Blanch ramp green in 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.
2. Bring same water in pot to a boil again and cook spagheti, stirring occasionally until all dent, drain reserving 1 cup pasta cooking liquid.  
3. Meanwhile, coarsely chop ramp bulbs and stalks (save or pickle the rest) and walnuts in a food processor.
4. Add ramp green, oleiv oil and 2 table spoon Pecorino, process to a coarse paste season with salt. 
5. Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coast pasta. Serve topped with more pecorino and with lemon wedge