Combine all ingredients in a small food processor or small high-powered blender. If you have neither, then you can finely mince the walnuts and combine with nutritional yeast and salt. Blitz until texture resembles a coarse flour. Store in a jar or airtight container and set aside.

Bring a pot of salted water to a boil. Add farfalle and cook according to pkg directions. Drain and let cool for 10 minutes.

In a food processor, combine basil, peas, ¼ cup vegan parm, pine nuts, salt, lemon juice and zest, and red pepper flakes. Process on high until well combined. Adjust speed to low. While the machine is running, slowly stream in the olive oil. Continue to blend until creamy and well combined. Add more oil or a bit of water, if needed. Adjust taste with additional salt if needed. 

Toss cooked and cooled farfalle with pesto, feta, and sun dried tomatoes. Garnish with fresh basil.