Name: Spaghetti With Ramps
Ingredients: 12 ounces spaghetti; Kosher salt; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 3 bunches ramps (about 18 ounces), greens and bulbs separated, greens torn into 2-inch pieces, bulbs thinly sliced; Freshly ground black pepper; 1/2 cup finely grated Parmesan, plus more, shaved, for serving; 1 tablespoon finely grated lemon zest; 2 lemons, halved, for serving

Ingredients

12 ounces spaghetti
Kosher salt
4 tablespoons unsalted butter
2 tablespoons olive oil
3 bunches ramps (about 18 ounces), greens and bulbs separated, greens torn into 2-inch pieces, bulbs thinly sliced
Freshly ground black pepper
1/2 cup finely grated Parmesan, plus more, shaved, for serving
1 tablespoon finely grated lemon zest
2 lemons, halved, for serving

Steps

Boil the pasta in a large pot of salted water, stirring now and then, until al dente.
Meanwhile, warm the butter and oil in a large skillet over medium heat. Add the ramp bulbs and season with salt and pepper. Stir occasionally as they cook about 4 minutes, until tender and translucent.
When the pasta is nearly cooked, toss the ramp greens with the bulbs to coat them.
Drain the pasta but keep 1 1/2 cups of its cooking liquid. Toss the pasta into the skillet with 1/2 cup of that liquid. Cook, tossing frequently and adding more cooking liquid when needed, until a thick, glossy sauce coats the pasta. Put in the grated Parmesan and lemon zest, add salt and pepper to season, and toss to coat. Divide into bowls, add shaved Parmesan on top and serve with the lemon halves.