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Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)

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1 1/2 cups (95 g), packed basil
1/2 cup (30 g), packed flat leaf Italian parsley
1 cup (126 g) green peas (if frozen, thawed)
4 cloves garlic (2 Tbsp or 12 g)
1/4 cup (33 g) toasted pine nuts, plus more for serving (or sub raw walnuts, but omit as garnish)
1 lemon, juiced (~2 Tbsp or 30 ml)
1/4 cup (20 g) vegan parmesan cheese, plus more for serving
Pinch sea salt, plus more to taste
1/4 cup (60 ml) olive oil
10 ounces (283 g) gluten free pasta
1 Tbsp (15 ml) olive oil
2 cloves garlic, chopped
1/4 cup (28 g) sun dried tomatoes, chopped
1 cup (loosely packed) arugula, organic when possible