Spaghetti with Scallion Sauce |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 lb spaghetti |
1/3 cup olive oil |
4 cups chopped scallions (from 4 bunches) |
2 garlic cloves, finely chopped |
1 teaspoon finely grated fresh lemon zest |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1 oz finely grated parmigiano-reggiano (1/2 cup) |
Directions:
1. Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
2. While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
3. Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
4. Drain pasta in a colander and return to pot.
5. Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
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