Simply toss Pistachio Pesto with fusilli and heat up a loaf of bread and you have dinner! The pesto is also good on a grilled vegetable sandwich.  

• 1 cup English peas, fresh or frozen
• 10 ounces fusilli pasta 
• Pistachio Pesto (see below)
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon salt
• Freshly ground pepper, to taste

    Pistachio Pesto  

• 3-4 cups arugula
• ¼ cup parsley or basil or a mix the two 
• 1-2 cloves garlic, minced
• 1-2 tablespoons nutritional yeast
• ½ cup pistachios, shelled, roasted, salted
• A good pinch cayenne pepper 
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper

Boil peas for 7-10 minutes until tender and crisp in lightly salted water. Drain and set aside.  In 6 quart pot filled with lightly salted water, cook fusilli al dente, according to package instructions. Prior to draining pasta, reserve one cup of pasta water to use for sauce.  Drain pasta and toss with pesto. If the pasta becomes too dry, use one tablespoon of pasta water until sauce consistency is as desired. Toss in peas and chopped parsley. Add salt and add freshly ground pepper as desired. Serve. Place all ingredients, except oil, salt and pepper in food processor. Pulse until finely chopped. Add the oil through top hole of your food processor and blend together. Add salt and pepper to taste. Toss pesto with hot penne pasta and 3 tablespoons of pasta water.

Hints:

Swirl pesto into vegan mayonnaise and use it for a dip.

For a great bread to serve with a simple pasta or soup, spread Pistachio Pesto on slices of a French baguette. Bake on a baking sheet at 450°F (230°C) until lightly brown and crisp.