Mix the salt into the flour. Dilute the baker’s yeast in 50ml warm water and the olive oil.
Boil the pasta according to the instructions on the package
While the pasta is boiling prepare the pesto. Wash and place the wild garlic in a food processor. Add the pistachios, lemon juice, and Parmesan/Nutritional yeast and blend well.
Slowly add the olive oil to the pesto until you reach the desired consistency.
Season with salt and pepper.
Drain the pasta from the boiling water and mix it with the pesto.
Serve with some cherry tomatoes or roasted asparagus.