Directions

• Bring a large pot of salted water to a boil.
• Meanwhile, in a food processor or blender (I used my mini processor), add the basil, ½ cup of the arugula, the garlic, Parmesan, ½ teaspoon kosher salt, juice from ½ lemon and 1 tablespoon pistachios.
• Pulse to chop, scraping the sides of the processor or blender as needed, to evenly combine. Add 3 tablespoons of olive oil, 1 tablespoon at a time, pulsing and scraping the sides to combine as needed.
• When the water is boiling, add the pasta and cook according to package instructions. One minute before the pasta is done, add the asparagus and peas and continue cooking the pasta with the veggies for the remaining 1 minute.
• Carefully scoop out about ¼ cup of the pasta water then drain pasta and veggies.
• Transfer the pasta and veggies to a large bowl then add the pesto. Toss to combine. Add the reserved pasta water, about 1 tablespoon at a time, gently mixing to combine, until sauce is smooth and pasta is well coated.
• Layer the remaining arugula, about 1 cup each in the bottom of 5 shallow bowls or on a large serving platter.
• Squeeze the juice of the remaining lemon half over the arugula then drizzle with 2 teaspoons olive oil. Top with the pasta (about 1 ½ cups each if serving in individual bowls) then garnish with remaining pistachios and more cheese and pepper flakes (if using). You can eat this warm or cold.