Chickpea Pasta in Creamy Homemade Nut-Free Pesto

1. Cook 8oz of rotini (preferably chickpea pasta) according to the box instructions. Strain when cooked.
2. For the homemade pesto, combine 2 cups of basil, 1/2 cup of nutritional yeast, 1/2 cup of extra virgin olive oil, 1/3 cup of hemp seeds (or pine nuts/sunflower seeds), 3 cloves of garlic, juice from 1/4 of a lemon, and salt and pepper to taste in a blender.
3. Puree all pesto ingredients until smooth. Add more olive oil as needed to achieve a thinner, pourable consistency while still being thick and creamy.
4. Pour the prepared pesto over the cooked rotini and toss to coat.
5. Top the pasta with parmesan cheese (e.g., Violife brand).
6. Optionally, toss in sautéed vegetables like mushrooms and broccoli for added flavor and nutrition.