Bring a large pot of salted water to a boil and cook the pasta. Meanwhile, set aside a few of the prettiest arugula leaves to use for the garnish.
Blanch the rest of the arugula in a food processor with thyme and marjoram to taste.
Add the pine nuts, garlic, almonds, the oil, and a pinch of salt and grind again. If the pesto seems dry, thin it with a little of pasta cooking water.
When the pasta is cooked, drain and toss with the pesto in a serving bowl.
Sprinkle the sun-dried tomatoes and grated Parmesan on top.
Garnish with the reserved arugula leaves and serve immediately.