Toast the pine nuts and grate the cheese. Meanwhile bring a large pot of salted water to the boil.
In a food processor, combine the wild garlic, cheese, pine nuts and blend until chopped. Add the oil in a steady stream and keep blending until combined. Season with salt and pepper. Set aside
Cook your pasta until just al dente. Drain but reserve a small espresso cup amount of the cooking water.
Return the pasta to the pan, add the cooking water and the pasta and toss sauce through. The pasta water will help bind the pesto to the pasta