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8-10 servings
1/2 cup raw walnuts, toasted
2 tablespoons nutritional yeast
12 ounce jar of sundried tomatoes in oil
1/2 cup packed fresh basil
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/3 cup oil (from the tomatoes & olive oil)
2 tablespoons red wine vinegar
pepper to taste
16 ounces of penne or corkscrew pasta
1 pint cherry tomatoes, cut in halves
3/4 cup pitted kalamata olives
Basil leaves, julienned, for garnish
Vegan parmesan, for garnish
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1st Keep
 laerkin
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