Name: Ramp Pesto Spaghetti
Yield: 4 servings
Ingredients: 4 ounces ramp greens (about a fistful); Salted water; ice water; 12 ounces spaghetti; 1 cup reserved pasta cooking liquid; 2 ramp bulbs and stalks (save or pickle the rest); 1/4 cup toasted walnuts; 1/3 cup olive oil; 2 tablespoons grated Pecorino; Salt; Pecorino and lemon wedges for garnish

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Ramp Pesto SpaghettiDanny Kim

Recipe notes

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Recipe notes

15 Ways to Make the Most of Ramps Season

How to Turn 1 Box of Spaghetti Into 5 Workday Lunches

A Fresh, Light Italian Recipe for Every Night This Week