Spaghetti With Spring Vegetables, Ramp Pesto And Pecorino Recipe

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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 cup ramp bottoms (white part only), sliced thinly

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 pound dry or fresh spaghetti, cooked based on package directions

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, as needed

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