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Bring a large pot of water to boil. Add pasta and reduce heat. Cook for 8-10 minutes until al dente.
Drain pasta and rinse with cool water. Place in large mixing bowl.
Add quartered grape tomatoes and peas
Add basil, parsley, and walnuts to a food processor. Pulse until coarsely chopped (about 8 times)
Add nutritional yeast and garlic cloves. Blend on low.
With the food processor running, slowly pour olive oil to emulsify until well blended. Stop the food processor and season with salt and pepper.
Using a rubber spatula, pour pesto into mixing bowl with pasta and veggies. Mix well.
Serve chilled. Leftovers keep in the fridge for up to 7 days.