Make pasta al dente, drain spaghetti.
In the meantime, cook the pesto: Chop dandelion leaves and mix well with garlic, peperoncino and cheese, season with salt. Add oil little by little, stirring. Then add the cooking water while stirring.
Mix the pesto with the hot pasta, garnish.
Notes Collect only young, tender parts of plants (before flowering) in unfertilized meadows.
Rinse dandelion and daisies well.