For the parmesan, in a food processor or blender, pulse almonds until ground. Place ground almonds in a small bowl, and stir in nutritional yeast and sea salt.
Prepare capellini according to package directions. Drain and rinse with cold water until no longer hot.
In a small bowl, whisk together lemon zest, olive oil, lemon juice, almond parmesan, and black pepper. Toss pasta with lemon mixture and radish sprouts. Serve cold.