Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.

While the pasta cooks, place the wild garlic, toasted pine nuts, nutritional yeast, lemon juice, salt, and pepper into a food processor.

Pulse the mixture until coarsely chopped, then slowly drizzle in the olive oil while processing until a smooth paste forms.

Before draining the pasta, reserve approximately 100ml of the starchy cooking water.

Drain the pasta and return it to the pot or a large mixing bowl.

Add the wild garlic pesto to the pasta and toss thoroughly, adding small amounts of reserved pasta water to reach the desired creamy consistency.

Serve immediately, garnished with additional toasted pine nuts if desired.