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In a pot of boiling salted water, cook pasta as per packet directions. Once cooked, place pasta in a large mixing bowl.
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To make the pesto, grind garlic with sea salt with a mortar and pestle (or food processor). Add pine nuts and grind to a paste.
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Add basil leaves in batches and grind (or blend) to a paste. Mix through the parmesan. Gradually add olive oil, stirring to emulsify.
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Pour pesto over cooked pasta and mix gently.
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Add remaining ingredients, retaining a third of the pomegranate seeds, mix gently.
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Serve on a large platter garnished with remaining pomegranate seeds.
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Serve and enjoy with family and friends!
