Ramp Pesto Spaghetti

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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