Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates

Ingredients

• 2 cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained
• 1/2 cup pine nuts
• 4 cups arugula
• 1 garlic clove
• 2 tablespoons butter (optional)
• 1 cup grated Parmigiano-Reggiano, plus additional for garnish (optional)
• 2 lemons, zest only (optional)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 8 ounces whole-wheat orecchiette
• 1/2 cup jarred sun-dried tomatoes in oil, chopped
• 1/2 cup dates, pitted and quartered
• 1/4 cup kalamata olives, pitted and chopped
• 1/4 cup dill, chopped (optional)
• 1/4 cup parsley, chopped (optional)