Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer Squash

To make basil-leek pesto, in a small saucepan combine cashews and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 10 minutes; drain. Place cashews in a food processor; add 2 cups packed fresh basil, leeks, nutritional yeast, lemon juice, and ⅛ teaspoon sea salt. Process until nearly smooth, adding unsweetened, unflavored plant milk, 1 tablespoon at a time, to reach desired consistency, stopping to scrape down sides of processor as needed. 2. Prepare pasta according to package directions. Reserve 1 cup cooking water. Drain pasta. Return pasta to pot. Add beans and pesto; toss to coat, adding enough of the reserved cooking water to make creamy. 3. Meanwhile, in a bowl toss together yellow squash, pattypan squash cut into wedges, tomatoes, and vinegar; season with salt and pepper. Place vegetables in a grill basket over medium; grill, covered, 8 minutes or until tender, stirring occasionally. (Alternatively, cook on the stove over medium in a grill pan or skillet, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.) Toss vegetables with pasta. Garnish with fresh basil leaves.