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Bring a large pot of salted water to a boil. Add the frozen edamame and cook for 1 minute max. Remove with a slotted spoon and set aside.
Add the pasta to the same boiling water and cook until al dente. Reserve 1-2 ladles of pasta water before draining.
In a food processor, combine edamame, basil, olive oil, lemon juice & zest, garlic granules, sunflower seeds, nutritional yeast, salt, and black pepper. Blend until you achieve a pesto-like consistency—slightly grainy but spreadable.
Transfer the pesto to a large serving bowl. Add the cooked pasta along with the reserved pasta water and toss until well combined.
Divide into bowls and top with plant-based parmesan, sun-dried tomatoes, lemon zest, fresh basil, and a drizzle of olive oil.