Wash the fresh garlic shoots, including the greener tops. Coarsely chop.

In a food processor, blend the cheese with the almonds. Add the garlic shoots, the zest of a lemon, olive oil and salt to taste.

Meanwhile, cook the pasta and drain well al dente reserving 1/2 cup of pasta water. In a large bowl, mix the pasta with the pesto adding spoonfuls of pasta water to thin out the seasoning. Add more grated cheese if needed

Serve warm.