Tangy Lemon Pesto Pasta

Ingredients

• one 16-ounce (454 g) box mafalda or trenette
• 3 cup (750 mL) packed fresh basil leaves
• 2 tablespoon (30 mL) nutritional yeast
• 2 tablespoon (30 mL) freshly squeezed lemon juice
• 1/4 cup (60 mL) vegan parmesan, plus more for garnish
• 2 garlic cloves
• 1/2 teaspoon (2.5 mL) chili flakes
• 1/2 cup (125 mL) extra-virgin olive oil
• kosher salt and freshly ground black pepper

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