1. Into a pot of boiling salted water, add the pasta and cook as per packet directions.
  2. 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.
  3. With the motor running, slowly add half of olive oil.
  4. 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.
  5. Once pasta is cooked strain and place back into pot.
  6. Pour pesto over pasta with the cream and gently mix together.
  7. Season with salt & pepper and serve.