Springtime Pasta

If you like browsing the information super highway for current food affairs, you're bound to have come across ramps. They're only in season for a short time, and restaurants seem to have a heyday with them. Have had them prepared for me, but never have I cooked with them myself. This was my first go, and let's just say, it's not as good as it looks, but it was a good first try. Into the blender went: blanched ramps, lemon zest, red pepper flakes, olive oil, toasted pine nuts. Will persevere and try again.