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.