Bring a large pot of water to boil. Add the coarse salt followed by the pasta. Cook for 10 minutes until al dente.

Add all of the ingredients for the pea pesto to a food processor and blend until smooth, adding more extra virgin olive oil if needed. Pour 1/2 of the pesto into a large skillet and heat over low heat.

Drain the pasta, reserving 1 cup of pasta water. Add the pasta to a skillet with the pesto, adding a bit of reserved water to thin it out. Add the sun dried tomatoes and arugula and continue cooking for another few minutes until warm. Dish up the pasta and top with grated Parmigiano Reggiano cheese and organic lemon zest.