Asparagus Pesto Pasta Salad

Ingredients

• 2 pounds asparagus 
• 1 cup basil fresh packed
• 3 cloves garlic 
• 2 tablespoons juice of lemon 
• 3 tablespoons nutritional yeast 
• 1 tablespoon olive oil 
• 0.3 cup pinenuts lightly toasted ()
• 0.5 teaspoon salt 
• 8 servings salt and pepper to taste
• 1 pound rotini pasta gluten-free whole wheat
• 2 medium tomatoes diced ripe

Equipment

• food processor
• bowl
• cutting board

Directions

1. Add salt, if needed, and add pasta. Cook until the pasta is al dente. Reserve 1/2 cup of pasta cooking water, and drain and rinse the pasta with cool water. Put into a serving bowl.
2. Place the asparagus on a cutting board. Trim off the top 3 inches of the asparagus spears, and put the tips into the bowl with the pasta.
3. Cut the bottoms into several pieces, and set aside to use in the pesto sauce. Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop.
4. Add 2 tablespoons of the pine nuts, and pulse to chop.
5. Add the lemon juice, basil, salt, nutritional yeast, and the asparagus pieces (not the tips!) along with 3-6 tablespoons of the reserved pasta water and optional olive oil. (Start with 3 tbsp. water and add more as needed.) Puree until smooth. Toss the pasta, asparagus tips, and tomatoes (if using) with the pesto, and season with salt and pepper to taste.
6. Sprinkle with the remaining pine nuts.
7. Serve at room temperature or refrigerate until ready to serve.