Steps
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor, combine basil, pine nuts, nutritional yeast, garlic, and a pinch of salt and pepper. Pulse until finely chopped.
3. With the food processor running, slowly add olive oil until the pesto reaches your desired consistency.
4. In a large bowl, combine the cooked pasta and pesto, tossing until well coated.
5. Gently fold in the cherry tomatoes and a squeeze of lemon juice.
6. Serve immediately, garnishing with extra pine nuts if desired.