Step 1

Bring a large pot of water to boil. Add pasta and reduce heat. Cook for 8-10 minutes until al dente.

Step 2

Drain pasta and rinse with cool water. Place in large mixing bowl.

Step 3

Add quartered grape tomatoes and peas

Step 4

Add basil, parsley, and walnuts to a food processor. Pulse until coarsely chopped (about 8 times)

Step 5

Add nutritional yeast and garlic cloves. Blend on low.

Step 6

With the food processor running, slowly pour olive oil to emulsify until well blended. Stop the food processor and season with salt and pepper.

Step 7

Using a rubber spatula, pour pesto into mixing bowl with pasta and veggies. Mix well.

Step 8

Serve chilled. Leftovers keep in the fridge for up to 7 days.