Active Time

　　25 min

　　Total Time

　　25 min

　　

Ingredients

Serves 4

　　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

　　

Step 1

Trim roots from ramps and slip off outer skin on bulbs if loose. Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs. Coarsely chop ramps and put in a blender with zest and oil.

　　

Step 2

Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender. Purée ramps until smooth and season with salt. Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp purée and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.