Broccoli Pasta Salad with Red Pepper Pesto

Cook pasta according to package instructions. Drain, rinse cooked pasta under cold water, and then transfer to a large bowl. In a covered pot fitted with a steamer basket over 1 to 2 inches of water, steam broccoli over medium-high heat until tender when pierced with a fork, about 5 minutes. Remove from heat and add to pasta. To make the Red Pepper Pesto, combine the bell peppers, pine nuts, nutritional yeast, lemon juice, garlic, and red pepper flakes in a blender. Blend until smooth. Add the artichoke hearts, tomatoes, and shallots to the pasta mixture. Top with sauce, and mix gently to coat pasta and vegetables. Add salt and basil, mix well, and taste to adjust seasoning. Prep-time: / Ready In: 35 MINUTES Makes 2 cups Serving size: ½ cup