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Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions. Drain the pasta, but reserve ½ cup of pasta water for the sauce.
While the pasta cooks, toast the pine nuts over low heat in a small frying pan until they are golden brown.
Slice the ramp stems off. Finely chop the stems and add them to the frying pan to cook for 3 minutes over medium heat. Then, add the ramp leaves and let them wilt for 30 seconds.
Add the pine nuts, cooked ramps, olive oil, basil, parmesan cheese, garlic, sea salt, lemon zest, and lemon juice to a blender or food processor. Blend for 30 seconds. Blend till smooth, scraping down the sides of the blender or food processor when necessary.
Combine the ramp sauce, reserved pasta water, and cooked pasta. Stir till combined and serve immediately, topped with optional parmesan cheese.