Ingredients

• 6 tablespoons olive oil, divided
• 2/3 cup ramps, trimmed and thinly sliced bulbs and slender stems
• 3 cups ramps, thinly sliced green tops
• 1 cup asiago cheese, freshly grated
• 1/3 almonds (marcona)
• 2 tablespoons tarragon, fresh and chopped
• 12 ounces linguine
• 36 ounces salmon fillets

Instructions

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sauteed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.

2. * Can be made 1 day ahead; cover and chill.

3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

4. Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.

5. Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.