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Ramp Pesto Spaghetti

['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']

Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

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