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Export 10 ingredients for grocery delivery
Step 1
Make the Arugula-Pesto: In the bowl of a food processor, combine the garlic and pine nuts. Process until finely chopped. Add the arugula, pecorino and lemon juice. Season with a pinch of salt and pepper. Process until coarsely chopped.
Step 2
With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.
Step 3
Meanwhile, cook the pasta in salted water and cook until al dente according to package directions. Drain, reserving 1 cup of pasta cooking water and transfer to a large bowl.
Step 4
Toss pasta: Add the arugula pesto to bowl with pasta along with 1/4 cup of the pasta cooking water. Toss to coat, adding more water as necessary to create a silky sauce.
Step 5
Add the basil to the pasta along with half of the mozzarella and tomatoes. Toss again until combined.
Step 6
Serve: Divide pasta between serving bowls and top with remaining mozzarella and tomatoes. Garnish with additional arugula, pine nuts and pecorino if desired. Serve.
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