For 4 persons:
50g pine nuts
2 cloves of garlic
50g of fresh basil
100ml extra virgin olive oil
First make the pesto sauce: in a food processor, mix the basil, half of the pine nuts and the garlic. Take out of the food processor, add the oil and the grated Parmigiano and mix with a spoon.
Cook the pasta according to package directions and drain. In a big bowl mix the chopped tomatoes, the chopped mozzarella, the arugula, the basil, the pine nuts and the pesto sauce. Mix with the pasta.
This pasta can be served warm (topped with some Parmigiano, if you want), but it’s also delicious when cold.