Of all the spring shoots and greens, it’s worth going wild for ramps. Not sure what to do with them? A little oniony and a little garlicky, this outrageously fresh pesto is a great place to start.
Allergen Note: Contains milk, eggs, tree nuts, wheat.
Bring a pot of salted water to boil. Add the pasta and cook until al dente, 5 minutes or according to the package instructions. Drain the pasta, reserving ¼ cup of the pasta water.
Meanwhile, trim the sugar snap peas, removing the strings, if you like, and cut the sugar snap peas in half. Coarsely chop the pea shoots. Cut the lemon into wedges for serving.
In deep sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the sugar snap peas and sauté until nearly tender-crisp, 2 minutes. Remove from the heat and set aside.
When the pasta is ready, add it to the pan with the sugar snap peas, along with the pesto, half of the cheese, and the reserved pasta water. Toss over low heat until the cheese has melted, 1 minute. Fold in the pea shoots last. Season to taste with salt and pepper.
Heap the pasta on plates and sprinkle with some of the remaining cheese, the walnuts, and chile flakes, if you like. Serve warm, with the lemon wedges for squeezing.