Spaghetti With Spring Vegetables Ramp Pesto And Pecorino recipes

Ingredients

• 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
• 1/4 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
• 1 cup ramp bottoms (white part only), sliced thinly
• 1 pound dry or fresh spaghetti, cooked based on package directions

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