For fusilli, bring a large pot of water to a boil for pasta.
Blanch the ramp tops in boiling water, 15-20 seconds, then cold shock and dry. Tops should be bright and vibrant green in color. Coarsely chop tops.
Add ramp bulbs, stems and blanched tops to food processor with lemon zest and juice, pistachios or hazelnuts, and cheese. Pulse to finely chop, stream in the EVOO, then add ricotta and salt, process to almost smooth and adjust salt to taste. Transfer to a large bowl.
Salt pasta water and cook pasta 1 minute less than package directions for al dente. Add about 1 cup pasta cooking water to sauce in bowl, add pasta and toss to coat. Top pasta with pink pepper and serve; pass additional freshly grated cheese.
For dipping sauce, heat a saucepot or small Dutch oven over medium heat with EVOO. Melt butter into oil, and add onions, garlic, and salt. Cook until very soft but not browned, 5-6 minutes, then add stock and bring to boil, add puree and tomatoes, break up tomatoes, stir in basil and simmer at low bubble, 20 to 30 minutes. For a smooth dipping sauce, use immersion blender to puree.
For chicken, remove tenders and butterfly each breast into 2 cutlets then cut each cutlet in half lengthwise, the yield will be 5 tenders from each piece of chicken, 20 fingers total.
Preheat oven to 275˚.
Arrange breading station: flour seasoned with salt and pepper, eggs whisked with salt and pepper, combine breadcrumbs and panko with cheese and spices and fresh chopped parsley. Bread fingers in flour, egg and Parm breadcrumbs.
Heat the frying oil, about 1/8 inch, in large skillet over medium to medium-high heat and cook chicken in batches to deep golden, 6-7 minutes. Keep warm on wire rack-lined baking sheet in oven
Serve tenderloins with dipping sauce alongside.