Instructions

1. Set the water on the stovetop to boil in a one gallon pot. 
2. If you haven’t already, toast the pine nuts in a small saucepan over low-medium heat. Keep a close eye on them as they burn easily (and quickly!). Basically you just want them to become lightly browned and fragrant.
3. While the pine nuts get nice and toasty, zest the lemon and then juice it (it’s really hard to zest citrus after you squeeze it). Set the zest and a quarter cup of the pine nuts to the side.
4. Combine the rest of the pine nuts and lemon juice in the food processor with the olive oil, artichoke hearts, basil, nutritional yeast, garlic, salt and pepper. Process until well blended and smooth, adding more olive oil if needed, one teaspoon at a time, until the pesto becomes uniform in texture.
5. When the water boils, add the dry noodles, taking care to stir them well so they don’t stick together. Cook for 15 minutes or until the noodles are al dente—soft but not mushy. Remove a quarter cup of the pasta water and add it to the pesto in the food processor. (NOTE: This is an important step and it’s easy to forget!)
6. Drain and rinse the pasta with cold water to prevent it from continuing to cook. Return it to the pot.
7. Process the pesto and water for 10-15 seconds and pour it over the pasta. Add the white beans and remaining quarter cup of pine nuts and mix gently but well.
8. Transfer to a serving bowl or individual pasta bowls and garnish with the lemon zest and truffle oil, if you like.