Place the basil and 3 artichoke hearts (12 quarters) in a food processor, and pulse to coarsely chop. Add the garlic, nutritional yeast, vegetable broth, and lemon juice, and process until it becomes a thick paste. Add salt to taste.
In a serving bowl, combine the cooked pasta with the pesto and blend well. Add the remaining artichoke hearts, the tomato, and the pine nuts and toss. Serve at room temperature.
Notes
Nutritional data below excludes pine nuts. With pine nuts: 366 Calories (kcal); 6 g Total Fat; (13% calories from fat); 19 g Protein; 70 g Carbohydrate; 116 mg Sodium; 19 g Fiber.