spaghetti with scallion sauce

scallions.png
  • 1 pound dried 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
  • ½ cup finely grated Parmigiano-Reggiano

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente (according to package directions).

While pasta cooks, heat 3 tablespoons olive oil in a large 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 low heat until pasta is well coated.

Cart (0)