Vegan Pasta Salad

Bahan-bahan (10 porsi)

• 1 pound fusilli, (rotini, or penne rigate (a ridged pasta))
• 1 cup (112g) raw walnuts
• 5 ounces (140g) sourdough loaf, (baguette, or country-style bread, sliced)
• 1 (12-ounce/340g) jar of roasted red bell peppers**, (drained from the liquid in the jar)
• 3 g arlic cloves, (roughly chopped)
• 1 medium lemon, (zested and juiced (3 tablespoons juice; save the zest for the Topping))
• ½ to 1 teaspoon smoked paprika ((use 1 teaspoon for prominent smokiness))
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt, (plus more to taste)
• Freshly cracked black pepper to taste
• ⅓ cup (75g) extra virgin olive oil
• Reserved bread crumbs from Sauce
• Reserved lemon zest from Topping
• 1 cup (16g) flat-leaf parsley, (finely chopped)
• 1 ½ cups (24g) fresh basil, (finely chopped)
• 3 tablespoons capers***, (chopped)
• ¼ teaspoon red pepper flakes ((optional) )
• ½ teaspoon flaky sea salt
• 3 cups (60g) baby arugula, (chopped)