easy & yummy
Add the pine nuts, garlic, and lemon juice to the bowl of a food processor and pulse until they are finely chopped.
Next add the basil leaves and parmesan cheese. Pulse until the basil is finely chopped. With the food processor on low speed, drizzle in the olive oil. Pulse until the pesto is smooth.
Cook the pasta. Then, drain the pasta and run it under cold water for about 30 seconds. Add the pasta and pesto to a large bowl.
Stir until the pasta is coated with pesto sauce. Next, add the arugula, tomatoes, mozzarella, and pine nuts. Then, stir to combine. Season with salt and pepper.
Enjoy immediately or store in an airtight container in the fridge for up to three days. Garnish it with some fresh basil leaves before serving.