Step 1

Bring a large pot of water to a boil. Sprinkle in a large pinch of salt. Cook the pasta till al dente following the package directions. About 2 minutes before the pasta is done, add frozen peas.

Step 2

Drain the cooked pasta and peas, set aside to cool. For quicker cooling: rinse the pasta with cold water OR put it in the fridge spread out on a large platter.

Step 3

While the pasta is cooking, make the vegan kale cashew pesto with an additional 1 cup of water.

Step 4

To make the pesto pasta salad, combine cooked and chilled pasta and peas, pesto, and arugula in a large mixing bowl. Toss well to cover everything in pesto. Fold in halved cherry tomatoes. Enjoy!