Bring a 6-quart / 5.7 L pot of water to a boil and salt it generously with 1 tbsp salt.

Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden. Set half aside for garnish.

In a food processor, combine the wild garlic, half the toasted pine nuts, garlic clove, and Parmesan. Pulse in short bursts until finely chopped.

With the processor running, drizzle in the olive oil in a thin stream until the pesto is loose and spoonable but still flecked, not fully smooth.

Scrape the pesto into a bowl and stir in the lemon juice, salt, and black pepper. Taste and adjust salt.

Add the linguine to the boiling water and cook for 9 to 10 minutes, or per package instructions, until al dente, still slightly firm at the center.

Just before draining, scoop out 1 cup / 240 ml of the pasta water and set aside.

Drain the linguine and return it to the empty pot, off the heat.

Add the pesto to the hot pasta and toss with tongs, adding splashes of the reserved pasta water a little at a time, until the sauce clings to every strand and looks glossy, not oily.

Divide among 4 bowls, top with the remaining toasted pine nuts and extra Parmesan, and serve right away.