1Boil pasta in a large saucepan of salted water for 10 minutes or until al dente.
2Meanwhile, to make pesto, place basil, garlic, pine nuts, olive oil, nutritional yeast, lemon juice and salt in a food processor and process until finely chopped. Add silken tofu and blend until smooth.
3Drain pasta and return to pan. Stir through pesto, sun-dried tomatoes, olives and extra pine nuts. Season with salt and pepper.
4Divide among serving bowls and garnish with extra basil.
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