For the pesto, grind the wild garlic in a mortar until a thick mass is formed. Add the pine nuts and crush with the pestle. Gradually stir in the cold-pressed canola oil until you get a fragrant green paste. Season strongly with Parmesan cheese, salt and freshly ground pepper.
Cook the spaghettini in salted water with bay leaf and canola oil until al dente, strain and remove the bay leaf. Place in a saucepan and gently mix in the pesto.
For the dandelions, heat the butter and brown lightly until it begins to smell nutty. Add the flower buds and toss for about a minute. Season with salt and pepper, drizzle the balsamic over the top.
Arrange the spaghettini on plates, sprinkle with the dandelion mixture and serve.