PEA PESTO: Add basil, parsley, peas, garlic, pine nuts, lemon juice, parmesan cheese and sea salt to a food processor; pulse to combine. While the machine is running on low, stream in olive oil through the spout. Continue blending, stopping and scraping down sides as needed, until creamy and fully combined.
Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
PASTA: Add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are ‘al dente’ and still have a slight bite to them. Return to pan off heat and set aside.
Heat a large skillet over medium heat. Add olive oil, garlic and sun-dried tomatoes. Sauté for 1-2 minutes or until the garlic is fragrant but not yet browned.
Turn off heat and remove skillet from burner, then add cooked pasta, the pesto and arugula; toss to coat.
Transfer to a serving platter or bowl. Serve warm garnished generously with additional parsley, pine nuts, and parmesan cheese.