National Vitamin C day is right around the corner and this plant based pasta is giving us all the brunch and lunch vibes with it’s delicious vitamin C content from the red peppers and cherry tomatoes.

 How It’s Made:

1. Cook pasta according to package directions
2. In a blender combine red peppers, garlic, walnuts, cayenne, and lemon juice
3. Blend until smooth (about 3 minutes or until granular texture is smooth)
4. Slice cherry tomatoes in half
5. Drain pasta and put in a bowl
6. Add in sauce, tomatoes, arugula and combine
7. Tear burrata in small pieces and scatter across salad

Serves 6

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