In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside.
In a saucepan over medium-low heat, saute shallots and garlic in olive oil until softened and fragrant, about 3 to 4 minutes. Season with a hefty pinch of salt and pepper. Add flour, coating shallot and garlic to start a roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and bring mixture to a simmer. Let cook for an additional 5 to 8 minutes, or until thickened. Add lemon juice and nutritional yeast, and season with salt and pepper, to taste.
Transfer to a blender and puree until smooth. Blending will help the sauce thicken.
While sauce is cooking, pulse pesto ingredients in a blender or food processor, scraping down the sides with a rubber spatula, until mixture is smooth. Season to taste, and set aside.
To finish, combine sauce, 1/2 cup of the kale almond pesto and pasta, and stir until well mixed. Serve on plates or in deep bowls, and garnish with extra Parmesan cheese and basil.