Ingredients
- 1 lb spaghetti or pasta of your choice
- 1/3 cup olive oil
- 4 cups scallions chopped
- 2 cloves garlic finely chopped
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 oz Parmigiano-Reggiano finely grated
Servings:
Units:
Instructions
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta cooks, heat 3 Tbs olive oil in a 12-inch skillet over moderate heat until hot but not smoking; cook scallions and garlic, stirring occasionally, until scallions are softened (but not limp) and garlic begins to turn golden, about 5 minutes.
- Transfer scallion mixture to a blender; add zest, S&P, remaining olive oil, and 1/2 cup pasta cooking water, then purée until smooth.
- Drain pasta in a colander and return to pot. Toss pasta with scallion purée, cheese, and S&P to taste over moderate heat until pasta is well coated.
Share this Recipe