|100 g||arugula (for serving)|
|120 g||sun-dried tomatoes|
|25 g||sunflower seeds|
|30 g||Parmesan cheese (for serving)|
|20 g||olive oil|
Toast the sunflower seeds in a pan over medium-low heat.
Grate Parmesan. Zest the lemon, then juice it. Add sun-dried tomatoes, sunflower seeds, garlic, and the lemon juice and zest to a liquid measuring cup and blend until roughly broken up using an immersion blender. Add olive oil, season with salt and pepper and blend together until a paste forms.
Cook pasta in salted water according to packet instructions until al dente. Spoon some of the pasta cooking water into sun-dried tomato mixture until a smooth pesto forms. Drain the pasta, return it to in the pot, add the sun-dried tomato pesto, and toss together until well-coated. Top served pasta with arugula and freshly grated Parmesan cheese. Enjoy!