Cook brown rice pasta as per the directions on the box. When pasta is finished cooking, strain it and immediately run cold water over it to prevent further cooking.
While the pasta cooks, make up your kale pesto by combining the kale, olive oil, pumpkin seeds, garlic, basil, salt and pepper into a food processor or magic bullet. Blend until a creamy pesto forms. If it is too thick, try adding a small splash of warm water or oil and mix again.
Plate noodles and pour a spoonful or two of pesto on top. Finish off with a handful of arugula, cherry tomatoes and sprinkle with salt and pepper.
Store in fridge for up to 3 days. Best reheated ever so slightly.