Step 1

For the pasta:

Step 2

Cook the pasta according to the instructions on the package. Drain, toss with olive oil and let cool.

Step 3

Place the chopped kale in a large bowl, add a generous drizzle of olive oil, season lightly with salt and massage until the kale breaks down. Set aside.

Step 4

For the dressing:

Step 5

In a bowl, whisk the tahini, lemon juice, garlic, olive oil, salt and black pepper together. The mixture will seize, and that's OK! Now, add in cold water, tablespoon by tablespoon, until the dressing comes together smoothly. Adjust to taste with lemon, salt and pepper, if needed.

Step 6

For the cheesy cashew 'breadcrumbs':

Step 7

Add the cashews, nutritional yeast, garlic, za'atar and salt to a high-speed blender.

Step 8

Pulse and then blend on medium-high until a coarse breadcrumb texture is achieved (you do not want to blend for too long, otherwise the oils of the cashews will release, making the mixture clumpy, which is not cute). You should blend anywhere from 15 to 30 seconds. It's OK if you have some texture!

Step 9

To assemble:

Step 10

Add the dressing to the cooled pasta, along with the massaged kale and sliced tomatoes, and mix to combine. Top with cashew "breadcrumbs," freshly ground black pepper and grated fresh Parmesan cheese. Enjoy!