One pot, can’t stop, won’t stop.
What to Do:
Boil water with and cook your pasta for 8–10 minutes.
While your pasta is cooking, clean your ramps: Wash them until the water runs clear and slice off the top green parts. Set aside. Halve and quarter the whites. Zest your lemons.
Drain the water and remove the pasta and set aside. In the same bowl, heat olive oil and start sautéing the whites of the ramps. After 2–3 minutes, add the greens of the ramps and peas.
Continue cooking for 5 minutes. Add the pasta back in, plus ricotta and the juice of one lemon. Mix and remove. Top with fresh lemon zest, salt, and pepper and serve.