Vegan Pesto Pasta Recipe

Bring a large pot of water to a rolling boil over high heat.
While the water heats, lightly toast the pine nuts for a few minutes in a dry skillet over medium heat.
Place the basil, lemon juice, extra-virgin olive oil, pine nuts, garlic, nutritional yeast, water, and salt in a blender or food processor. Blend until smooth, stopping to scrape down the sides as needed. Set the pesto aside.
When the water reaches a rolling boil, add the salt and the pasta. Cook according to the package timing, stirring occasionally to prevent sticking. Reserve ½ cup of the pasta cooking water, then drain the pasta.
Place a large sauté pan, or Dutch oven over medium heat and add the olive oil. After 90 seconds, add the sliced garlic and asparagus tips and sauté for 60 seconds, stirring frequently so it softens without darkening.
Add the drained butter beans, cooked pasta and the pesto. Toss continuously so the pasta and beans are evenly coated. Add reserved pasta water a few tablespoons at a time as needed to loosen the sauce so the pesto coats the pasta without the pasta being too wet and saucy.
Transfer to serving bowls and finish with basil leaves, chopped parsley, and grated vegan parmesan if desired.