Seared Salmon with Linguine and Ramp Pesto

2 tablespoons plus ½ cup olive oil, divided

2 /3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops (from about 8 ounces ramps)

1 cup freshly grated Asiago cheese*

1 /3 cup Marcona almonds

2 tablespoons chopped fresh tarragon

12 ounces linguine

6 6-ounce salmon fillets

Directions at bonappetit.com

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