Make the Sun Dried Tomato Pesto according to my directions here and set aside.

Bring a large stock pot of salted water to a boil over high heat.

In a medium mixing bowl, whisk together the flour, salt, lemon zest, and pepper until combined. Make a well in the center of the dry ingredients and add the eggs and milk. Whisk just the milk and eggs together until the eggs are scrambled. Then whisk the dry ingredients into the wet until a smooth batter has formed.

Once your water is boiling, use two spoons to form the spaetzle and drop it into the water. To do this, scrape 1/2-1 tsp of batter onto one of the spoons and then use the other spoon to push the sticky batter off the spoon and into the water. Repeat with as much batter as you can within 30 seconds. Let that batch boil for 3 to 5 and then use a spotted spoon to transfer to a bowl. Repeat with the rest of the batter until it's all cooked. Drizzle lemon juice over the spaeztle and toss.

Melt the butter or olive oil in a large skillet over medium. Add the cooked spaetzle and let cook in the oil for about one minute. Add half of the pesto and mix just until the spaetzle is completely covered. Taste and add more pesto until you reach your desired flavor (I like to use less sauce but that's just my personal preference). Remove from heat and transfer to a wide serving bowl. Top with cheese and fresh herbs and serve right away.