# Components:
→ Pasta
01 - 10.6 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling water
→ Pesto
03 - 1.8 oz fresh basil leaves
04 - 1.4 oz pine nuts, lightly toasted
05 - 1 garlic clove
06 - 1.8 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 - 1.8 oz baby arugula, optional
11 - 1.1 oz parmesan shavings for garnish
12 - Zest of 1 lemon
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook pasta until al dente according to package directions. Drain through a colander and rinse under cold running water until completely cooled. Set aside.
02 - While pasta cooks, add basil leaves, pine nuts, garlic clove, and grated parmesan to a food processor. Blend until finely chopped. Slowly pour in olive oil while processing until mixture reaches a smooth consistency. Season with salt and pepper to your preference.
03 - Transfer cooled pasta to a large mixing bowl. Add halved cherry tomatoes and baby arugula if using. Mix gently to distribute evenly.
04 - Pour pesto over pasta mixture and toss thoroughly until all components are well coated. Taste and adjust seasoning as needed.
05 - Transfer to a serving platter. Crown with parmesan shavings and lemon zest. Serve immediately or refrigerate for up to 2 hours before serving.
