Boil a large pot of well-salted water.
Meanwhile, blend all ingredients for the pesto in a food processor or blender, until smooth.
When water comes to a boil, cook pasta according to package instructions (pulling out one minute early to keep al dente) and saving 1 cup pasta water before draining.
Return pasta to the pot and pour in pesto. Loosen the sauce with pasta water a bit at a time until the pasta is fully coated in the luscious green sauce. Garnish with cheese, herbs or leftover spring veggies. Top with a dollop of Pearl Street Caviar for a simple yet decadent meal.