Fusilli with Pistachio-Arugula Pesto - The Scramble

Ingredients

• 16 oz. fusilli noodles (use wheat/gluten-free if needed)
• 1/2 cup shelled unsalted pistachio nuts (or use sunflower seeds, cashews, or other nut or seed)
• 5 oz. baby arugula (or use baby spinach)
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1/2 lemon (juice only, about 2 Tbsp.)
• 1 - 2 clove garlic