Slice the ramps, separating the slices of the white bulb into one pile, and the ribbon-ey slices of the leaves and any thin stems into a different pile (discard any yellowed leaves).
Heat the olive oil in a large skillet over medium heat. Add the sliced white parts of the ramps, and sauté for about 8 minutes, until tender.
Meanwhile, bring a large pot of water to a boil. When it comes to a boil, add a generous amount of salt. Add the pasta and stir. Allow to return to a simmer. When the pasta has about 5 minutes left until it’s done, according to package directions, add the edamame, and continue to cook until the pasta and the edamame are cooked to your liking. Remove 1/2 cup of the cooking water before draining.
While the pasta is cooking, when the ramp bulbs are tender, add the butter to the ramps, along with the sliced ramp leaves, sugar snap peas, and red pepper flakes. Season with salt and pepper, and sauté for another 4 or 5 minutes until everything is wilted and tender. Add the pasta cooking water to the ramp mixture (this will help create a sauce which will bind nicely to the pasta), and the cream . Bring to a simmer, stirring occasionally, tasting and seasoning with salt and pepper as needed.
When the pasta and edamame are tender, drain them, and return to the pot. Add the ramp sauce to the pasta, along with ¼ cup of the Parmesan and the red pepper flakes, if using, and toss to combine. Turn into a serving bowl and serve hot, with lots of grated Parmesan passed at the table.