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

In a blender, combine spring garlic, pine nuts, Parmesan cheese, lemon juice, salt, and pepper. Blend until smooth, gradually adding olive oil until the desired consistency is reached.

In a skillet over medium heat, combine the cooked pasta and pesto. Toss until the pasta is well coated.

Plate the pasta and top with cherry tomatoes and fresh basil. Serve immediately.