Place the pine nuts in a small, dry skillet and set pan over medium heat.
Cook for three to five minutes, until the nuts are golden brown, shaking the pan frequently. Once done, set aside.
Cook the pasta according to the package directions and then drain and transfer to a large bowl.
Fold in the pesto and stir to coat the pasta.
Fold in the peas and sundried tomatoes.
Season to taste with salt and freshly ground black pepper.
Top the pasta with the toasted pine nuts and Parmesan cheese just before serving.