Place the cheese in a food processor and process until finely grated.
Add the pumpkin seeds and pulse until coarsely chopped.
Add the coriander, jalapeños (optional), pumpkin seed oil, sunflower oil, lime juice, salt and pepper. Process until chunky smooth. For a smoother consistency, pulse while drizzling in additional sunflower oil.
When rice noodles are cooked, drain, retaining about a 1/3 cup of the water with the noodles, then add half the pesto mixture and toss well to allow residual heat to melt the cheese.
Add additional pesto to taste. (Freeze left over pumpkin seed pesto in ice cube containers for later use.)
