Vibrant Pea Pesto Pasta with Pine Nuts and Arugula

0 Prep: If your peas are still frozen, add them to a colander and rinse with warm water until they have thawed; set aside to let drain and dry some.
1 Cook the Pasta: Bring a large pot of water to a boil and salt generously. Add your pasta and cook until al dente. Drain and set aside.
2 Toast the Pine Nuts: In the meantime, warm a sauté pan over medium heat. Add the pine nuts to the pan and toast for 2 to 3 minutes, stirring frequently, until the nuts are fragrant and golden brown. Immediately transfer the nuts to a bowl or plate so they do not burn. Add the nutritional yeast to the same pan and toast for 45-60 seconds, until golden brown. Set aside.
3 Make the Pesto: Set aside 2 tablespoons of the pine nuts for garnish in step 6, then place the rest of them in a food processor with a S-blade attachment. Add the garlic, 1 cup of the peas, lemon zest (if using), lemon juice, pepper flakes, and salt. Process for 45 to 60 seconds, scraping the sides of the processor with a spatula as necessary, until combined and only slightly chunky. Add the basil and process until combined, then stream the olive oil into the pesto while it is still running.
4 Combine: Return the pasta to the pot and toss with the pesto until evenly coated. Add the remaining peas and arugula and toss again. Warm briefly on the stove if desired, stirring occasionally.
5 Serve & Store: Divide between serving bowls and top with fresh chopped basil and the reserved pine nuts, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.