1. Boil the pasta: Cook your legume pasta in salted boiling water according to the package instructions. Aim for al dente to keep the texture firm. Reserve 1/4 cup of warm pasta water, then drain the rest and set the pasta aside.

2. Toast the seeds (optional): Lightly toast the pumpkin seeds in a dry skillet over medium-low heat for 2-3 minutes until warm. Let them cool before blending.

3. Blend the base: Add the pumpkin seeds, garlic, nutritional yeast, salt, and pepper into a food processor. Pulse until finely ground.

4. Add greens and citrus: Add the spinach, basil, lemon juice, and lemon zest. Pulse until the greens break down into small pieces.

5. Add the olive oil: Keep the food processor on low speed and slowly pour in the extra virgin olive oil until a smooth sauce forms. Add a tablespoon of warm water if you prefer a thinner consistency.

6. Toss and serve: Pour the dairy-free pesto over the cooked pasta and toss gently until coated. Add a splash of the saved pasta water if needed to loosen the sauce. Garnish with extra pumpkin seeds, fresh basil, or red pepper flakes before serving.