Roast the sunflower seeds and chopped nuts on a dry pan. Crush them in a mortar, add oil, chopped tomatoes, rocket, garlic, pepper and finely grated cheese (leave some to sprinkle the dish). Cook the pasta, drain it and add olive oil from tomatoes, mix and put on a plate. Pour over with sunflower pesto, add olives and fresh rocket leaves. Put the bowl with grated cheese next to it for sprinkling.
