Roast pine nuts on high heat for 1 minute and add to the food processor or blender, reserving 1 tbsp for topping.
Cut the shallots and bell pepper, and cook them.
Add the peas, lemon juice, basil, olive oil, garlic, salt and pepper to the food processor. Blend until creamy. Add a little bit of cream to make it more creamy if needed.
Mix the shallots, paprika and pea pesto with the pasta. Add the arugula and pine nuts.