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This bold, flavor-packed and veggie-loaded pasta sauce comes together in minutes thanks to a whirl in the food processor.
For the pasta, bring a large pot of water to boil for pasta.
Cover sundried tomatoes with boiling or very hot water, soak to soften 15 minutes, then drain very well, toss with sliced garlic, spices, zest and olive oil. Place in food processor with roasted peppers, nuts, basil, and salt and pepper, then pulse process the ingredients into a thick sauce.
Salt pasta water and cook pasta 1 minute less than package directions, reserving about 1 cup of cooking water just before draining. Drain pasta and return to pot with the water, cheese, and sauce, then toss to combine, adjust seasoning and add more EVOO if sauce is dry or too tight. Serve in bowls with more torn basil and pass more cheese at table.
For the salad, combine greens, fennel, celery, onions, and shaved cheese.
Combine dressing in a jar or plastic container and shake, then toss to coat with salad and serve.