Spaghetti With Green Onion Sauce

Adapted from Epicurious.com.

Susan Sampson:
As added attractions, I switched to whole-wheat spaghetti and used coarse smoked salt instead of plain salt. Smoked salt is sold in fine food stores. I used most of the green onions, just trimming 1 to 2 inches off the tops.

1 lb (450 g) whole-wheat spaghetti
5 tbsp extra-virgin olive oil
4 cups thinly sliced green onions (4 to 5 bunches)
2 cloves garlic, chopped
Finely grated zest of 1 lemon
1 tsp or more coarse smoked salt
1/2 tsp freshly ground pepper
1 oz (30 g) freshly grated parmesan (about 1/2 cup)

Cook spaghetti in large pot of boiling, salted water until tender but firm. Drain, reserving 1/2 cup cooking water. Return spaghetti to pot.Meanwhile, heat 3 tablespoons of the oil in large skillet on medium until shimmery. Add green onions and garlic. Cook, stirring occasionally, 5 minutes, until soft. Scrape into blender. Add zest, salt, pepper, remaining 2 tablespoons oil and reserved pasta water. Purée until smooth. Add to pot with hot spaghetti. Add parmesan, 1 teaspoon salt and pepper. Toss to coat. Taste and add more salt if desired.

Makes 4 to 6 servings.