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Add the spring onions, garlic, pine nuts, parmesan and lemon juice to a food processor.
Pulse blend 10-15 times, then scrape the sides using a spatula.
Pour in the olive oil 1 tablespoon at a time, and pulse 10-15 more times. Add more the lemon, salt and pepper to taste.
Cook the pasta following the packet instruction, until al dente. Reserve a couple of tablespoons of pasta water, then drain the pasta through a sieve.
In the same saucepan, mix the pasta and pesto, adding a little pasta water until it's all nicely combined. Season to taste.
Serve hot with a sprinkle of chilli flakes if you like.