Veggie Pesto Pasta Salad - DeLallo

Ingredients

• Kosher salt
• 1 cup packed fresh basil
• 5 ½ cups baby arugula
• 2 cloves garlic, chopped
• ¼ cup freshly grated Parmesan cheese, plus (optional) more for serving
• 1 small lemon, halved
• 3 tablespoon roasted and shelled pistachios, chopped
• 3 tablespoons DeLallo Extra Virgin Olive Oil, plus 2 teaspoons
• 10 ounces DeLallo Whole-Wheat Fusilli, other short pasta shape
• ½ pound fresh asparagus, cut into 1 ½-inch pieces
• 1 ½ cups fresh or frozen peas, thawed
• Crushed red pepper flakes, optional for serving