Roasted Red Pepper Pesto Pasta

Ingredients

• 12 oz Fusilli Pasta
• 1 jar (12 oz) Roasted Red Peppers
• ⅓ cup Walnuts
• 2 cloves Garlic
• 2 tbsp Nutritional Yeast
• 3 tbsp Olive Oil
• 1 tbsp Lemon Juice
• ¼ tsp Red Pepper Flakes
• 2 cups Baby Arugula
• ¼ cup Fresh Basil

Instructions

1. Cook fusilli according to package directions. Reserve ½ cup pasta water. Drain.
2. Blend roasted red peppers, most of the walnuts, garlic, nutritional yeast, olive oil, lemon juice, and red pepper flakes until smooth.
3. Toss drained pasta with the red pepper pesto, adding pasta water as needed for desired consistency.
4. Fold in baby arugula until slightly wilted. Season with salt to taste.
5. Serve topped with remaining walnuts and torn basil.