Spaghetti With Spring Vegetables, Ramp Pesto And Pecorino Recipe

Ingredients

• 1 cup ramp bottoms (white part only)
• 3 cups ramp tops (green parts only)
• 1 1/2 cup basil
• 1 Thai chili
• 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
• 1/2 cup parmesan
• 1 pound dry or fresh spaghetti
• 1/4 cup ramp bottoms
• 4 cups ramp tops
• 1 cup English peas
• 1 cup asparagus
• 2 cups parmesan
• 1 teaspoon black pepper
• 2 tablespoons basil
• 2 tablespoons parsley
• 1 1/2 cups pesto
• 1 cup pecorino
• lemon zest
• kosher salt