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Spaghetti with Scallion Sauce

['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)']

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
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.
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.)
Drain pasta in a colander and return to pot.
Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.

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