• 2 cups whole wheat pasta

• 1/2 cup cooked split peas

• 1 cup nuts or seeds (walnuts, sunflower, pumpkin)

• 1-2 tablespoons nutrtional yeast

• 1/2 cup Parmesan cheese

• 2 tablespoons zest and juice of lemon

• 10-12 basil leaves

• 4-5 garlic cloves

• salt & pepper, to taste

• 1 cup yellow tomatoes, halved

• 1 cup cherry tomatoes, halved

• flat leaf parsley (optional)

1. Cook the pasta according to the package instructions. Set aside to cool.

2. In a food processor or blender, combine cooked split peas, nuts nutritional yeast, basil, garlic and salt & pepper. Blend until smooth. If the pesto is too thick, add water - one tablespoon at time - until the desired consistency. 

3. In a large bowl, gently toss the cooked pasta and pesto. Add the tomatoes and garnish with parsley, if using. Serve with love! 

Leftovers can be stored in an air-tight container in the fridge for up to 3 days.