Spaghetti with Ramps and English Peas

1/4 pound ramps (available now)
1 pound of fresh English peas in shell, shelled
1.5 pounds lardo or pancetta (available from Flying Pigs Farm or from Whole Foods)
1/2 bunch mint, picked and chopped
2-3 Tbs butter
2-3 Tbs extra virgin olive oil
Pinch chili pepper (Ignacio used powdered Guajillo but red pepper flakes can be used)
2 cloves garlic
Cracked black pepper
3/4 lb spaghetti
Parmesan or Pecorino Romano, freshly grated

Salt and boil pasta water.Cook pasta according to package directions.

While pasta is cooking, heat oil in a sauté pan. Add garlic, ramps and lardo. Cook until fat renders. Once ramps are wilted, add peas and chili and sauté over medium heat. Add some salted pasta water to vegetables to finish cooking. Season with salt and pepper.

When vegetable mixture has finished cooking, add mint, grated cheese and butter to finish. Drain pasta and add it to the sauté pan, cooking the pasta into the sauce. The sauce should be a little loose. Ensure sauce and pasta are well combined. Taste and adjust seasonings. Serve with an extra drizzle of olive oil and generous sprinkling of cheese.