Prepare pasta according to package directions. Drain and set aside.
12-16 ounces pasta
Meanwhile prepare the pesto sauce by processing the garlic, avocado, basil, lemon juice, hemp seeds, nutritional yeast, and salt. Pulse and scrape down the sides of the food processor bowl as needed. Do not overprocess; keep the sauce a little chunky so that you can see specks of basil. Taste and add salt, as needed.
Add the pesto to the pasta and toss well to combine. Top with cherry tomatoes before serving, if desired.
cherry or grape tomatoes
Notes
While best enjoyed immediately, this pasta can be refrigerated in an airtight container for up to 2 days. Leftovers are best enjoyed at room temperature.