Step 1

Cook pasta to al dente in a large pot of salted boiling water according to package directions. Before draining pasta reserve 1/3 cup pasta water.

Step 2

Drain pasta then spread out onto a lightly greased 18 by 13-inch baking sheet to cool for 15 to 20 minutes.

Step 3

Meanwhile make the pesto: to a food processor add basil leaves, parmesan, pine nuts or walnuts, and garlic. Season lightly with salt then pulse until ingredients are minced. With food processor running slowly pour olive oil in through the feed tube and blend until nearly smooth.

Step 4

In a large bowl toss together drained pasta, arugula, tomatoes, mozzarella pearls, lemon juice and zest, and pesto. Season with salt and pepper to taste and add parmesan cheese to taste.

Step 5

Thin with reserved pasta water as needed. Store in fridge in an airtight container up to 1 day.