Bring a large pot of salted water to a boil. Add the pasta and cook for about 9 minutes. Before straining, reserve ¼ cup of pasta water. Strain the pasta and set aside.

Give your vegetables a quick wash where needed, and cut them as shown below.

Heat a large pan with a splash of oil over medium-high heat. Add the shallot and cook for about 3 minutes. Then, add the Brussels sprouts and cook for another 7 minutes, or until they start to brown around the edges.

Stir in the pesto, strained edamame, and ¼ cup of reserved pasta water. Let it cook for 2 minutes before adding the strained pasta. Mix well and cook for another 3-4 minutes, until everything is fully coated and combined.

Build your dish by placing the pasta mix at the base. Top with crumbled tofu feta, pistachios, hemp parmesan, and diced parsley. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.