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1
Bring a large pot of salted water to a boil (water should taste like the ocean) and blanch ramps in the boiling water for 2030 seconds.
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2
Remove ramps with tongs and immediately immerse in an ice water bath.
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3
Save the boiling water for pasta.
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4
Dry ramps very well by squeezing in a kitchen towel.
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5
Add pine nuts, walnuts, lemon zest, ramps, salt, and a few grinds of pepper to a food processor.
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6
Chop for 15 seconds.
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7
Add lemon juice.
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8
With the processor running, slowly add olive oil through the feed tube.
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9
Add Parmesan and blend until combined.
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10
Transfer sauce and frozen peas to a saute pan set over low heat.
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11
Gently heat until just warm and peas defrosted.
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12
Season to taste.
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13
Note: You may need slightly more or less oil to reach the desired pesto consistency.
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14
If desired, toast a handful of pine nuts on a dry skillet for 3 minutes over medium-low heat to be used for garnish.
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15
Set aside.
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16
In the meantime, cook pasta in the salted water according to the package directions.
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17
Once pasta is cooked to al dente, remove from boiling water with tongs and place directly into the saute pan.
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18
Toss pasta until well-coated in sauce and then transfer to serving (or individual) bowl(s).
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19
Add grated Parmesan and toasted pine nuts for garnish.
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20
Serve immediately.
