Thursday, July 5, 2012

Spaghetti with Scallion Sauce

1 lb spaghetti
1/3 to ½ cup olive oil
4 cups chopped scallions
2 garlic cloves, chopped
1 tsp finely grated lemon zest
salt and pepper to taste
grated Parm to taste

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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