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Yield: Serves or Makes serves 4
In a food processor blend basil, garlic, baby spinach, almonds, olive oil and a dash of water. Season with salt and pepper.
Meanwhile cook tagliatelle pasta according to package directions. Dice up asparagus into little pieces. Add to a frying pan with a little olive oil. Add fresh peas, nutritional yeast and prepared pesto. Add in cooked pasta, mix, and top with sun-dried tomatoes and vegan parmesan.