Prepare pasta according to package directions. Drain and set aside.
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. Enjoy!
Leftover pasta can be covered and refrigerated for a day or two. Leftovers are best enjoyed at room temperature. However, this recipe is best enjoyed immediately.