To prep the Ramps: Trim the dark green leaves off. Trim the bottom the roots off, and slice the bulbs in half, then crosswise into smaller peices. Blanch the leaves in the boiling water for 30 seconds, then place in an ice bath. Using a spider or slotted spoon, remove the leaves and squeeze out the water.
Place the blanched leaves in a blender or hand blender cylinder. Add half of the nuts and blend in ¼ + cup olive oil, until the desired pesto consistency is reached. Season well with salt & pepper.
Cook the pasta al dente in the boiling water and reserve ½ cup of the water.
Heat some olive oil in a large skillet. Sautée the Ramp bulbs with the red pepper flakes, salt and pepper until they start to become translucent.
Stir in the pesto and the remaining nuts. Add a little of the reserved pasta water and warm through. Remove the skillet from the heat, add grated parmesan and season well with salt & pepper.
Garnish with shaved parmesan and a drizzle of extra virgin olive oil.
Baby Leeks can be substituted if Ramps are not available.