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Bring a large pot of water to a boil. Once boiling, salt the water. Cook pasta according to package instructions until al dente. Drain the pasta and allow it to cool.
While the pasta is cooking, toast the pine nuts. In a small skillet over medium-low heat, cook the pine nuts. Stir frequently to avoid burning. Cook until golden brown and fragrant, about 5-7 minutes.
Transfer the cooked pasta to a large mixing bowl. Gently stir in the cherry tomatoes, sliced mozzarella, and toasted pine nuts.
Pour the pesto over the pasta and toss to coat. Add the arugula and toss only until incorporated.
Garnish with fresh basil and shredded parmesan cheese. Serve immediately.