Cook the pasta in salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.

In a food processor, blend wild garlic leaves, nuts, nutritional yeast, and lemon juice until coarsely chopped. Gradually add olive oil while processing until smooth. Adjust consistency with reserved pasta water if needed.

Toss the cooked pasta with the pesto in a large bowl until well-coated.

Taste and adjust flavors with more lemon juice or nutritional yeast if desired.

Serve immediately, garnished with extra nuts or chopped wild garlic.