Spaghetti w Ramps Serves 4

Trim roots from ramps and slip off outer skins. Blanch in a 6-quart pot of boiling salted water 2-3 seconds, and transfer to a cutting board. Coarsely chop ramps and put in a blender w zest and oil. Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 c pasta water and add to blender. Puree ramps until smooth and season w salt. Continue to cook pasta till al dente, then ladle out 1 c additional pasta water before draining spaghetti. Return pasta to pot w ramp puree and toss w parmesan over moderate heat 1-2 min, thinning sauce w a little pasta water as needed to coat pasta. Top w toasted bread crumbs if desired.

Ramps 0.5lb
Lemon Zest 1 tsp finely grated
Olive Oil 0.25c
Pasta, Spaghetti 1lb
Cheese, Parmesan 2T freshly grated