"Published in Bon Appetit April 2009. Cooking time is a guess."

Ingredient :

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

Directions :

• 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.
• * Can be made 1 day ahead; cover and chill.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• 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.
• 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.