Spaghetti With Spring Vegetables, Ramp Pesto And Pecorino

• 1 cup ramp bottoms (white part only), sliced thinly
• 3 cups ramp tops (green parts only)
• 1 1/2 cup basil, picked
• 1 Thai chili, green
• 1 lemon peel all pith removed (1 small lemon)
• 1 1/2 cups extra virgin olive oil
• 1 1/2 tablespoons kosher salt
• 1/2 cup pistachios, lightly toasted
• 1/2 cup parmesan, microplaned
• 1 pound dry or fresh spaghetti, cooked based on package directions
• 1/4 cup ramp bottoms
• 4 cups ramp tops, cut 1/2-inch in width
• 1 cup English peas, blanched
• 1 cup asparagus, blanched, cut on bias in 1-inch width
• 2 cups parmesan, grated
• 1 teaspoon black pepper, freshly milled
• 2 tablespoons basil, chopped
• 2 tablespoons parsley, chopped
• 1 1/2 cups pesto
• 1 cup pecorino, microplaned
• lemon zest
• kosher salt, as needed

1. In a saute pan over medium heat, add olive oil.
2. Add ramp bottoms and sweat until tender, making sure there is no color.
3. Add the ramp tops (greens) and cook until wilted.
4. Remove from heat and cool in a bowl set over ice.
5. In a medium pot of water, blanch the basil for 20 seconds.
6. Shock immediately and using paper towels or a clean towel, squeeze out all excess water.
7. Using a blender, combine the first two sets of ingredients and puree until bright green and completely smooth.
8. Add all the pistachios and turn the blender on medium speed and pulse until the nuts are coarsely chopped.
9. Immediately transfer pesto to a mixing bowl set over ice and stir constantly with a rubber spatula in order to cool the pesto.
10. Once cool, stir in the parmesan.

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Taken from www.foodrepublic.com/recipes/spaghetti-with-spring-vegetables-ramp-pesto-and-pecorino-recipe/ (may not work)