Heat up a large saucepan of water until boiling. Add a teaspoon of salt and pour in the pasta. Simmer according to the package instructions until cooked (for example, the pasta I used took 13 minutes to cook).

Meanwhile, heat a small frying pan on medium heat and add the pinenuts to the dry pan. Toast the pinenuts for around 5 minutes until browned, tossing regularly to toast all sides. Be careful not to burn them. Set aside to cool.

Chop up the parsley roughly, peel the garlic cloves and juice the lime.

Add the parsley, pinenuts, garlic, olive oil, lime juice, nutritional yeast and salt and pepper to a blender. Pulse and blend on high until it forms a paste. Stop to scrape down the sides with a spatula if needed.

Add a dash of the pasta cooking water into the blender to help bind the pesto together. Blend again and add extra pasta cooking water until the desired consistency is reached.

Drain the cooked pasta and pour the pesto over it. Mix until it’s well coated and serve immediately.