Gather all ingredients before starting the recipe.
Cook pasta according to package directions, drain and set aside until ready to use.
Cut sun-dried tomatoes and dates into thin strips and set aside until ready to use.
To blanch arugula, place in a microwave proof dish, rinse under cold running water and cover with cling wrap. Cook on high for 1 minute and 30 seconds.
Drain, place in a colander, and when cool enough to handle, squeeze out access water.
Fill food processor with blanched arugula, pine nuts, parmesan cheese and lemon zest.
Add a tablespoon of softened butter, garlic and while the processor is running, add the olive oil. Set aside until ready to use.
Add 2-3 tablespoons of pesto to cooked pasta, toss to combine. Taste, add more pesto to taste.
Add drained tuna, capers or kalamata olives, sun dried tomatoes and dates to pasta, toss to combine. Drizzle with a bit of olive oil and sprinkle with chopped parsley and chopped dill. Toss gently and serve.
