Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

Name: Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American, Italian
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 extra virgin olive oil (plus 2 teaspoons ); 10 ounces whole-wheat Delallo 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)