Add the ramps, olive oil, pine nuts, cheese, salt and pepper to a blender or food processor. Blend until no big chunks remain. Toss with 16 oz. of your favorite pasta or spread on toasted bread. Serve with lemon wedges for squeezing.
Kristin Barron is a writer and nurse. She has written for many of the local newspapers through the years including The River Reporter which currently publishes her monthly column "Rootcellar." She is a native of Hancock, NY where she lives with her family.