For the pasta salad:
1 tablespoon coconut oil
5 cloves garlic, minced
2 cups thinly sliced cremini mushrooms
¼ teaspoon salt
¼ teaspoon black pepper
2 cups chopped asparagus spears
½ cup sweet peas
1 pound fusilli pasta
1 tablespoon olive oil
4 cups tightly packed arugula
2 teaspoons crushed red pepper flakes

For the dressing:
Zest and juice of 3 medium-sized lemons
⅔ cup olive oil
2 teaspoons garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

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