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Into a pot of boiling salted water, add the pasta and cook as per packet directions.
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In a food processor, combine sunflower seeds, pistachios, kale, rocket, and garlic. Pulse until the sunflower seeds and pistachios are finely chopped and resembles a dry paste.
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With the motor running, slowly add half of olive oil.
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Remove the lid and add tahini and Parmesan and place lid back on and pour in remaining oil until smooth. Season pesto with salt & pepper.
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Once pasta is cooked strain and place back into pot.
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Pour pesto over pasta with the cream and gently mix together.
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Season with salt & pepper and serve.
