Pasta with Arugula Pesto

Ingredients

• 16 ounce angel hair pasta 
• 3 ounces lightly baby arugula packed
• 4 servings pepper black freshly ground to taste
• 0.3 cup olive oil extra virgin divided
• 6 ounces mozzarella cheese fresh
• 3  garlic cloves divided sliced
• 4 servings kosher salt to taste
• 1 tablespoon juice of lemon fresh
• 2 ounces parmesan cheese grated
• 2 tablespoons pinenuts toasted
• 4 small tomatoes coarsely chopped

Equipment

• food processor
• frying pan
• blender

Directions

1. Combine first 3 ingredients and 1 sliced garlic clove in a food processor or blender; pulse until coarsely chopped.
2. Add lemon juice and 2 tablespoons olive oil, and pulse to form a thick paste. Season to taste with kosher salt and black pepper. Set aside.
3. Prepare pasta according to package directions. Cover and keep warm.
4. Meanwhile, heat remaining 2 tablespoons olive oil in a skillet over medium-high heat.
5. Add remaining 2 garlic cloves; cook 1 minute.
6. Add tomatoes and kosher salt and black pepper to taste; cook 3 to 5 minutes or until tomatoes are tender but hold their shape.
7. Toss hot pasta with reserved arugula pesto. Top with mozzarella, and serve with sauted tomatoes.