4 bunches scallions, about 4 cups, sliced (The bunches at our market are about twice as big as the bunches at the grocery stores.)
3 large cloves garlic, minced
1 tsp freshly grated lemon zest
1/3 cup extra virgin olive oil
3/4 tsp salt
1/2 tsp freshly ground pepper
1 oz parmigiano-reggiano grated, about 1/2 cup
1 lb of spaghetti

Bring water to a boil in a large pasta pot. Sauté the scallions and garlic in 3 Tbsp olive oil in a skillet for about 5 minutes or until soft. In a food processor or blender, purée them. Add the remaining olive oil, lemon zest, salt and pepper. Purée some more. Cook the spaghetti. BEFORE dumping out the pasta water, mix 1/2 cup of it into the scallion mixture and purée to thin the sauce a little. Drain the pasta. Toss the pasta, sauce and parmesan cheese in the skillet over medium heat until coated. Adjust seasonings and serve. The taste is fresh and light with just a touch of lemon.