Arugula Pesto: place walnuts and garlic in food process and pulse until chopped. Add arugula, lemon juice, nutritional yeast, and salt and pulse until a paste is formed, stopping to scrape the sides occasionally. Remove blade and hand-stir in olive oil 1 Tbsp at a time, until desired consistency.

Orzo: Bring a large pot of water to a boil and cook 12 oz orzo pasta according to package directions until al dente. Don't overcook! When orzo finishes cooking, use a strainer to strain water but reserve a few Tbsps of pasta water. Return orzo back to pot and toss with arugula pesto. Stir in 1-2 Tbsp pasta water only if extra moisture is needed.

Veggies: Meanwhile, heat a drizzle of oil in a large skillet (preferably non-stick) on medium heat. Sauté onions and mushrooms until mushrooms begin to brown and (almost) start to stick but before they burn, about 5-7 minutes. Add broccoli and garlic and cook until broccoli has softened, stirring occasionally. Once broccoli softens, stir in green peas and cook another minute before turning off heat. Season with a little salt and pepper.

Add veggies to orzo pasta pot and stir to combine. Add anything more to-taste. Serve immediately, topping with sliced cherry tomatoes and optional vegan feta or parmesan.