Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool completely. Set aside.

In a bowl of a food processor, combine dill, spinach, garlic, roasted pumpkin seeds, feta, lemon juice, salt, and pepper. Pulse a few times, then blend while drizzling in the extra virgin olive oil until you get smooth and creamy pesto. Taste and adjust seasoning.

In a large bowl, combine the cooled pasta, smoked chicken, and cherry tomatoes. Add the dill pesto and toss until everything is evenly coated. You can start with about ½ cup of pesto and add more to taste.

Top with smoked almonds and parmesan cheese. I like to serve it on top of arugula instead of mixing it in.