Slice scallion whites crosswise into thin rounds (set tops aside).

Cut ramp bulbs in half where the pink-hued part of the stem meets the base of the leaves.

Slice any large ramp bulbs in half lengthwise.

Cut ramp greens crosswise into 1-inch pieces; set aside.

In a large pot, melt butter and 3 tablespoons oil over medium heat.

Add scallion whites and ramp bulbs and season with salt and pepper.

Cook, stirring frequently, until the vegetables are softened and blond (don’t let them brown), about 5 minutes.

Add potatoes and stir to coat.

Cook until they have lost their starchy, matte appearance and cut surfaces look shiny, 1 to 2 minutes.

Add crushed red pepper and wine and cook until wine is reduced by about half, about 3 minutes more.

Add bok choy, haricots verts, sugar snap peas, and green peas and stir to coat.

Season with salt and pepper and toss gently to coat.

Cook until bok choy leaves wilt and peas and beans are bright green, about 5 minutes.

Add Parmigiano rind, if using, pour 2 quarts water into pot, and bring to a simmer over high heat, about 6 minutes.

Reduce to a gentle simmer and cook until potatoes are completely tender but not falling apart, 10 to 12 minutes.

Meanwhile, bring a pot of well-salted water to a boil.

Add pasta and set a timer for 2 to 3 minutes less than package instructions (it should be very al dente).

Drain pasta and transfer to soup.

Add ramp greens and lemon zest.

Cook for 2 to 3 minutes to let flavors meld; stir in some water if soup looks too tight.

Thinly slice reserved scallion greens and stir together with chives and 6 tablespoons olive oil in a small bowl.

Serve soup with a pinch of flaky salt and herb oil spooned over.