Pasta with Walnut and Sun-dried Tomato Pesto
Cook pasta in plenty of salted water until al dente, according to package instructions. Drain sun-dried tomatoes, reserving oil. Shell walnuts and finely chop. Finely chop pistachios. In a pan, heat tomatoes, garlic, walnuts and pistachios. Stir in pumpkin seed oil, 2 tablespoons sunflower oil and grated pecorino. Add one ladleful of pasta water. Season with salt and pepper. Rinse and finely chop arugula. Mix with sauce, and season with reserved sun-dried tomato oil.
Drain pasta, mix with pesto, and season to taste. Serve immediately.