Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer Squash

Ingredients (for 4 servings)

• 0.25 cup — cashews
• 2 cup — basil + a few leaves
• 1 cup — leek
• 2 tbsp — nutritional yeast
• 2 tsp — lemon juice
• 0.12 tsp — sea salt + salt
• 2 tbsp — plant-based milk
• 12 oz — dry whole grain rotini or penne pasta
• 2 whole — navy beans
• 1 whole — yellow summer squash
• 8 whole — pattypan squash or 1 medium zucchini
• 3 cup — cherry or grape tomatoes
• 2 tbsp — sherry vinegar
• 0 whole — black pepper