1-Gather all ingredients: Gather all ingredients and measure quantities accurately. Rinse basil leaves and peel the garlic clove to get everything prepped.

2-Toast pistachios: Toast pistachios lightly in a dry skillet over medium heat for 3-4 minutes until they smell wonderful. Let them cool before using to enhance their flavor.

3-Prepare pistachio pesto: In a food processor, combine the toasted pistachios, basil leaves, garlic, nutritional yeast, lemon juice, salt, pepper, and optional red pepper flakes. Pulse until it’s chunky, then slowly drizzle in the olive oil while pulsing to reach your desired texture.

4-Cook pasta: Cook the pasta in boiling salted water until al dente, which takes about 8-10 minutes, then drain it while reserving a cup of the cooking water.

5-Mix and warm: Add the pesto, artichoke hearts, cherry tomatoes, and greens to the hot pasta in the pot. Stir everything together and warm it over medium heat for a few minutes, using that reserved water if the sauce needs loosening.

6-Serve: Serve right away, topped with extra pistachio pieces, a bit more nutritional yeast, and red pepper flakes if you like some heat.