Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a blender, combine the spring garlic, pine nuts, Parmesan cheese, lemon juice, salt, and black pepper. Blend until smooth.

With the blender running, slowly drizzle in the olive oil until the pesto is well combined and creamy.

In a skillet over medium heat, combine the cooked pasta and pesto. Toss to coat, adding reserved pasta water as needed to reach desired consistency.

Serve topped with cherry tomatoes and fresh basil.