wild garlic scissor cut pasta with wild garlic pesto

Ingredients

• 30g wild garlic leaves
• 1 tbsp nutritional yeast
• 35g hazelnuts
• 75ml olive oil
• 100g frozen peas, thawed
• 1 garlic clove
• to taste lemon juice
• to taste salt and freshly cracked black pepper
• 300g plain flour
• 30g wild garlic
• 50ml water
• 1 tsp olive oil
• a pinch salt
• 1 large shallot, peeled and thinly sliced
• 200ml neutral oil
• 4-6 wild garlic flowers (optional)
• 1 tbsp hazelnuts, toasted and chopped