Sunflower-Basil Pesto Tagliatelle for Two

1 . Stage

Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.

2 . Stage

Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.

3 . Stage

While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.

4 . Stage

Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.

5 . Stage

Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.