Tagliatelle

Place a large pot of water over high heat, bring to a boil, and season liberally with salt. Rinse and dry the asparagus and cut into small ¼ inch rounds. Rinse and dry the basil and pick the leaves from the stems. Discard the stems.

In a food processor, combine the basil, spinach, garlic, almonds, and ¼ cup water. Pulse 3 to 4 times to mix everything together. Turn processor on high, and with the motor continuously running, slowly add 3 tbsp olive oil. When your pesto is done, it will be well mixed but still have some texture. Season with salt and pepper.

Once the water is boiling, add the tagliatelle and cook until al dente, about 8 to 10 minutes. Reserve ½ cup of the cooking liquid and drain the pasta in a colander. Run the tagliatelle under cold water, then toss with 1 tsp olive oil to keep from sticking.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the asparagus and cook until bright green and crisp tender, about 1 minute. Add the peas, nutritional yeast, and the basil pesto and stir to combine. Add the tagliatelle to the skillet, a splash of the cooking liquid, and toss well to combine with the pesto and vegetables.

Reduce heat to low and bring pasta to a simmer. Thinly slice the sundried tomatoes and add to the skillet. Season everything with salt and pepper.

Divide the pesto tagliatelle between your bowls and top with vegan parmesan cheese. Enjoy!