Boil a pot of water on high and prepare an ice bath for blanching the vegetables.
Once the water is boiling, blanch snap peas and asparagus for 1 minute before transferring to ice bath and drying. Set aside.
Boil a second pot of water for pasta.
Once boiling, add pasta and cook per packaged instructions. Rinse and set aside.
Make the truffle pesto by adding the basil, walnuts, garlic, olive oil, nutritional yeast and truffle salt to a food processor or blender.
Blend until creamy and set aside.
Toss together pasta, snap peas, asparagus and pesto in a bowl until evenly distributed.
Serve warm with pine nuts and basil for garnish.