Pesto pasta salad with arugula

Ingredients (serves about 4):

• 500 g pasta (fusilli)
• 1 pot of basil
• 1-2 clove(s) of garlic (to taste)
• olive oil
• salt
• pepper
• 200 g Parmesan cheese
• 1 package of mozzarella (minis)
• 200g cherry tomatoes
• 100 g arugula
• 100 g pine nuts
  
  

Preparation:

• Cook fusilli in enough salted water until al dente and set aside. Chop the basil leaves and put them in a bowl.
• Squeeze the garlic and add it to the bowl as well. Chop half of the pine nuts and add them.
• Grate half of the Parmesan cheese and mix into the bowl. Season with salt and pepper to taste.
• Mix everything in the bowl and add olive oil until the desired consistency is reached (not too dry). The pesto is thus made and can be added to the pasta.
• Cut the tomatoes and mozzarella balls in half and mix them in. Roast the remaining pine nuts in a pan without fat and mix them into the salad as well.
• Taste in between to make sure the salad is well seasoned and not too dry. If not, add more salt, pepper or olive oil. Instead of olive oil, you can also use the water from the mozzarella balls.
• Clean the arugula, cut into bite-sized pieces and mix in. Finally, shave the remaining Parmesan over the salad, optionally with a vegetable peeler.