Toast the pine nuts on a sheet tray for 8-12 minutes, or until golden. Set aside to cool.
Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a large bowl full of cold water and ice. Stir the arugula into the boiling water and cook until it is bright green and tender, about 30 seconds; this is called blanching. Drain the arugula, immediately shock it in the ice water, and set aside to fully drain, covered with a towel.
In a blender or food processor, add arugula, garlic, pine nuts, butter, parmesan, lemon zest, salt, and pepper. Puree on high, incorporating the olive oil to your desired thickness.
Place the pesto in a bowl and cover tightly to avoid discoloring. If not using, reserve in the fridge for up to three days.
Bring a large pot of salted water to a boil (about 1-2 tbsp of salt). The water should be salty like broth.
Add the pasta, and return to a boil, stirring occasionally. Taste the pasta for doneness 2 minutes earlier than package instructions. Once cooked, drain the pasta and immediately transfer to a large bowl. Do not rinse.
Add the pesto gently until evenly distributed. Then fold in the Genova Yellowfin Tuna, sun-dried tomatoes, dates, and olives.
Divide between shallow bowls and finish with extra cheese and the herbs.