Thoroughly rinse produce and pat dry. Have lemon. Zest one half. Coarsely chop basil and mint. Coarsely mince garlic cloves. Divide green onions in half, one half cut into a dice, other half slice on a bias (angle) for garnish. Remove membrane and seeds of bell pepper and julienne (cut into thin strips.)

In a food processor or blender, combine the peas, garlic, diced green onion (reserving bias-cut for garnish), mint, basil, ¾ of the pine nuts (reserving rest for toasting), 1 Tbsp. olive oil, and juice of the lemon to taste. Blend until smooth. Taste and add salt and pepper and red pepper flakes (reserving a pinch for garnish) to taste. If more tartness is desired, add lemon zest to taste. Allow finished pesto to rest at room temperature for 5 minutes.

Bring a medium pot of lightly salted water to a boil. Add the rigatoni and cook until al dente, about 7-9 minutes. Put a colander in the sink. Drain pasta and return to pot.

In a dry small pan over medium heat, add the remaining pine nuts. Move the skillet around for about 1 minute to prevent burning. Pine nuts are done once they have a slightly browned color and a roasted aroma.

Add pesto to the drained pasta, fully coating the rigatoni. Add a pinch of salt and fresh black pepper to taste.

Add a serving of the pesto rigatoni to a plate or shallow bowl. Garnish with baby arugula, remaining bias-cut green onion, remaining red pepper flakes, toasted pine nuts, red pepper strips, and lemon zest if desired. Add a crack of fresh black pepper to finish the dish nicely.