How to make it

  • Directions:
  • 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 (except for a few tbsp for a topping to finished dish) to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then puree until smooth.
  • Drain pasta in a colander and return to pot.
  • Toss pasta with scallion puree, cheese, and salt and pepper to taste over moderate heat until pasta is well coated. Makes 6 main-course servings.
  • Make sure to serve with really crusty Italian bread and flavored oil or sweet creamery butter on the side.

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