Spaghetti with Ramps

• 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

1. Trim roots from ramps and slip off outer skin on bulbs if loose.
2. Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs.
3. Coarsely chop ramps and put in a blender with zest and oil.
4. Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender.
5. Puree ramps until smooth and season with salt.
6. Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander.
7. Return pasta to pot with ramp puree and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.

ramps, lemon zest, extravirgin olive oil, spaghetti, parmesan, bread

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-ramps-103326 (may not work)