# What You Need:
→ Pasta
01 - 10.5 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling water
→ Pesto
03 - 1.75 oz fresh basil leaves
04 - 1.4 oz pine nuts, lightly toasted
05 - 1 garlic clove
06 - 1.75 oz parmesan cheese, grated
07 - 3.4 fl oz extra virgin olive oil
08 - Salt and freshly ground black pepper to taste
→ Salad Components
09 - 8.8 oz cherry tomatoes, halved
10 - 1.75 oz baby arugula, optional
11 - 1 oz parmesan shavings for garnish
12 - Zest of 1 lemon
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Drain in a colander and rinse under cold water until completely cooled. Transfer to a clean bowl.
02 - While pasta cooks, combine basil leaves, toasted pine nuts, garlic clove, and grated parmesan in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until a smooth, cohesive sauce forms. Season with salt and black pepper to taste.
03 - In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes and arugula if using. Ensure even distribution of ingredients throughout.
04 - Pour the prepared pesto over the pasta mixture and toss thoroughly until all ingredients are evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
05 - Transfer the dressed salad to a serving platter. Garnish generously with parmesan shavings and lemon zest. Serve immediately at room temperature, or refrigerate for up to 2 hours before serving.
