Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.

In a food processor, combine baby arugula, sun-dried tomatoes, garlic, cashews, parmesan cheese, salt, and black pepper. Pulse until coarsely combined.

With the food processor running, slowly drizzle in olive oil and 1/4 cup of reserved pasta water until the mixture is creamy. Adjust consistency with more pasta water if necessary.

Return drained pasta to the pot, add creamy pesto, and toss gently to coat. Add more reserved water if needed.

Divide into bowls, garnish with extra parmesan and olive oil, and serve immediately.