**Toast.** Toast pine nuts in a dry skillet over medium heat 3 minutes, stirring often, until golden. Cool slightly.

**Boil.** Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

**Blend.** In a food processor, pulse basil, toasted pine nuts, nutritional yeast, garlic, lemon juice, salt, and pepper until coarsely chopped. Stream in olive oil while pulsing until a textured pesto forms.

**Toss.** Return drained pasta to the pot. Spoon in pesto and 1/4 cup pasta water. Toss until glossy, adding more pasta water as needed.

**Top.** Spoon pasta into bowls. Top with halved cherry tomatoes, extra pine nuts, and cracked pepper.

**Serve.** Finish with a drizzle of olive oil and extra nutritional yeast.