Ingredients:

• 1 box(24-oz) – small Pasta
• 1 small bunch – Asparagus spears
• 1 tsp – red pepper flakes
• 8 – large leaves of kale (tough stems removed)
• 4 Cloves – Garlic (smashed and chopped)
• 1 cup – Walnut (lightly toasted)
• 1/4 cup – nutritional Yeast
• 1 tbsp – white miso
• 1/4 cup – extra virgin Olive oil
• Salt and pepper to taste
• 1 tsp – Lemon juice

Method:

1. Spread walnuts in a plate and microwave on high for a minute. Toss them around, then microwave for another minute and keep aside.
2. Remove the tough ends of the asparagus spears and cut lengthwise into 3/4-inch pieces and keep aside.
3. Bring a large pot of water to boil. Dunk in the kale leaves.
4. Bring the water back to a boil and let the kale leaves cook for five minutes. Then, using a pair of tongs, fish out the kale leaves and set them aside.
5. Bring the water to a boil again and add pasta.
6. About five minutes before the pasta is cooked, add the chopped asparagus.
7. Meanwhile, assemble the pesto.
8. Place the cooked kale, 1/2 cup of toasted walnuts, nutritional yeast, miso, garlic and olive oil in a food processor or blender.
9. Process into a paste.
10. Mix the pesto, cooked pasta and asparagus, lemon juice, and remaining walnuts in a large bowl.
11. Add salt and pepper to taste, if desired.
12. Recipe courtesy: Holy Cow Vegan