Get the pasta going.
Clean the ramps well. Cut off the bottom of the root and then slice the bulb into thin rounds. Slice all the way up to the greens, but leave them in tact.
Add the olive to a skillet and heat it on medium. Add the sliced bulbs and stems and season with salt. Cook on medium until softening. Add the greens and use tongs to toss them around until they are wilted. Add a small scoop of pasta water, like a tablespoon, into the ramps and coat them to create a light sauce.
When the pasta is done, use the tongs to take it out of the pasta pot and drop it right into the skillet with the ramps. Zest a little lemon on top and sprinkle with a little nutty parm. Toss around.
Serve it up with a little more zest and nutty parm on top. Enjoy!