Step 1

Bring a large pot of water to a boil. Once boiling, salt the water. Cook pasta according to package instructions until al dente. Drain the pasta and allow it to cool.

Step 2

While the pasta is cooking, toast the pine nuts. In a small skillet over medium-low heat, cook the pine nuts. Stir frequently to avoid burning. Cook until golden brown and fragrant, about 5-7 minutes.

Step 3

Transfer the cooked pasta to a large mixing bowl. Gently stir in the cherry tomatoes, sliced mozzarella, and toasted pine nuts.

Step 4

Pour the pesto over the pasta and toss to coat. Add the arugula and toss only until incorporated.

Step 5

Garnish with fresh basil and shredded parmesan cheese. Serve immediately.