For the pasta: Bring a large pot of filtered water to a rapid boil. Add the olive oil and pasta to the water. Return to a boil. Cook uncovered until al dente
, 6 to 10 minutes. Drain
in a colander
. Transfer the pasta to a large mixing bowl and fold in the olives, bell peppers
and pumpkin seeds
. Mix well to combine and set aside.
For the pesto
: Place the basil, olive oil, cilantro, pine nuts
, lime juice, garlic, nama shoyu, salt, pepper and cayenne in a food processor
. Process until semi-smooth, with a little bit of a chunky texture. Combine the noodles and pesto sauce
with your hands and mix vigorously. Top with a sprinkle of hemp seeds, the reserved black olives, basil and pine nuts.