Trim the roots from the fresh ramps and peel off the outer skin on the bulbs. Blanch in a pot of boiling water for about 3 seconds, then transfer immediately to a cutting board. Coarsely chop the ramps and put in a blender.
Cook the pasta according to instructions, then ladle out ½ cup of the pasta water and add it to the blender.
Puree the ramps until smooth and then season with salt.
Continue cooking the pasta according to instructions, then ladle out about 1 cup of additional water before draining the pasta in a colander.
Return the pasta to the pot with the ramp puree and toss with the Parmesan over a moderate heat, for one to two minutes.
Thin the sauce if needed with the reserved pasta water. Serve the pasta topped with toasted bread crumbs (below).
Toasted Bread Crumb Topping:
3 slices whole grain bread, about ½ inch thick each
2 Tbsps. extra virgin olive oil
sea salt to taste
Preheat the oven to 350 degrees.
Cut the bread into cubes, then grind into crumbs in a food processor.
Spread the crumbs on a shallow baking pan and cook in the preheated oven, stirring occasionally. The crumbs should turn a golden brown in about ten minutes.
Pour the crumbs into a bowl and stir in the oil and salt.