Separate the ramp greens from the white parts. Bring a pot of water to a boil and set up an ice bath. Blanch 1/2 of the ramp greens, then remove using a pair of tongs to the ice bath. Keep the water boiling.
Transfer the blanched ramp greens to a blender and purée. Slice the remaining ramp greens into 1-inch pieces.
Blanch the fava beans, shock in the ice bath, and drain.
Refill the pot with fresh water and season heavily with salt — it should taste like the ocean. Dice the white parts of the ramps very finely. Then, drain the pasta and reserve some of the cooking water.
Meanwhile, in a large sauté pan, sauté the ramp bottoms, shallot, and garlic until tender but before they begin to color.
Add the blanched favas and cooked pasta to the large pan. Add the sliced ramp greens, butter, a little pasta water, and ramp purée. Toss together until butter is melted. Finish with extra-virgin olive oil and piment d'Espelette.