Broccoli Pasta Salad with Red Pepper Pesto - Forks Over Knives

Ingredients

• 12 ounces brown rice rotini pasta (4 cups dry)
• 4 cups broccoli, cut into 1-inch florets (12 ounces)
• 1 cup quartered artichoke hearts
• 1 cup halved cherry tomatoes (6 ounces)
• 1 small shallot, finely chopped (1 tablespoon)
• 1 pinch sea salt
• 6 to 8 fresh basil leaves, torn
• 3 large roasted bell peppers from the jar, rinsed and drained (1½ packed cups)
• 3 tablespoons pine nuts
• 2 tablespoons nutritional yeast
• 1½ tablespoons lemon juice
• 2 cloves fresh garlic, minced (1 teaspoon)
• ¼ teaspoon red pepper flakes