Place the basil, spinach, cashews, hemp seeds, garlic, nutritional yeast, water, and optional nutmeg in a food processor. Turn on processor to start blending, add the oil, and blend until well mixed and emulsified, pausing to scrape the sides with a rubber spatula. Add salt and pepper to taste. If you want it thinner, add more water, but be careful not to add too much.

In a pot of boiling water, blanch the vegetables for a minute or two, keeping them al dente, and remove with a slotted spoon or strainer.

In the same water, add the pasta and cook per package instructions. Strain the pasta, and combine in a mixing bowl with the cooked vegetables and about half of the pesto. Add more pesto if you want more pesto flavor, or add less to keep it lighter tasting.

Mix well, and serve with a little more hemp seed sprinkled on top and some micro greens or fresh basil.

This dish is great with just pasta and pesto, or with any number of other vegetables. Try it with mushrooms, peas, sweet bell peppers, snow peas, fennel, and more.