Start by making your pesto. Warm a dry frying pan over a medium heat. When it’s hot, tip in the sunflower seeds. Toast them, shaking the pan occasionally, for 4-5 mins till golden. Tip into a food processor or blender.
Peel and lightly crush the garlic. Zest the lemon. Add them to the sunflower seeds with the spinach and most of the parsley leaves (save a few for garnishing). Season well with salt and pepper.
Add 3 tbsp oil. Pulse a few times till you have a smooth pesto sauce (see our tip for how to make the pesto if you don’t have a processor or blender).
Bring a large pan of water to the boil. Slice the tomatoes into wedges. Halve the olives.
When the water is boiling, add the pasta. Simmer for 8 mins till the pasta is cooked but not really soft – it should be tender but still have some bite.
While the pasta cooks, warm the frying pan again over a medium heat. Toss the tomato wedges with ½ tbsp oil and some salt and pepper. Tumble into the pan. Fry for 5 mins, turning once or twice, till they soften. Add the olives. Heat for 2-3 mins.
Quickly drain the chifferini and return to the pan (don’t worry if it’s still a little wet). Scrape in the pesto. Toss to coat and warm through for 2-3 mins. Divide between 2 warm bowls. Top with the tomatoes and olives. Garnish with the reserved parsley leaves. Serve with lemon wedges for squeezing.