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gingerbitch
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Put pasta on to cook in plenty of very salty boiling water, cooking for one minute less than the packet suggests. Keep a mug of pasta water at the end.
Blanch wild garlic by running hot water over it in a sieve, then rinse thoroughly in cold water and squeeze out the liquid.
Add blanched wild garlic to a blender with silken tofu, nooch, peas, lemon juice, salt, and pepper.
Add half the mug of pasta water to the blender and blend until smooth.
Season the sauce to taste.
Combine sauce with cooked pasta, adding more pasta water as necessary.
Top with black pepper and extra virgin olive oil. Optional: add toasted seeds or roasted lentils.