N otice in this recipe I forgo my usual practice of using half whole-wheat pasta/half regular pasta. A health sacrifice so as not to muddy my parsley green palette. Please also note that for most of my recipes, you can substitute purchased vegan Parmesan for my Pine Nut Parmesan but not in this recipe. Retail vegan Parmesan just gums up this dish! enough spaghetti for four 2 cloves garlic 2 cups loosely packed fresh parsley 1/4 cup pine nuts (or walnuts—half price and a precious, vegan source of omega-3) salt 1/4 cup olive oil 1/2 cup Pine Nut Parmesan chilli pepper flakes Cook the spaghetti. In the meantime, pulse the garlic, parsley, pine nuts and salt to taste in a high-speed blender until roughly minced. When the spaghetti is al dente, drain (saving 1 cup of the pasta water to loosen the sauce if needed) and toss with the minced "pesto". Add the olive oil and Pine Nut Parmesan and continu...