Ramp Pesto Spaghetti

• 4 ounces ramp greens (about a fistful)
• Salted water
• ice water
• 12 ounces spaghetti
• 1 cup reserved pasta cooking liquid
• 2 ramp bulbs and stalks (save or pickle the rest)
• 1/4 cup toasted walnuts
• 1/3 cup olive oil
• 2 tablespoons grated Pecorino
• Salt
• Pecorino and lemon wedges for garnish

1. Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
2. Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
3. Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

water, water, spaghetti, liquid, stalks, walnuts, olive oil, salt, lemon wedges

Taken from www.epicurious.com/recipes/food/views/ramp-pesto-spaghetti-56389373 (may not work)