Prep Time
10 Mins
Cook Time
14 Mins
Yield
Makes 4 servings
Photo: Johnny Miller; Styling: Erin Swift

How to Make It

Step 1

Combine first 3 ingredients and 1 sliced garlic clove in a food processor or blender; pulse until coarsely chopped. Add lemon juice and 2 tablespoons olive oil, and pulse to form a thick paste. Season to taste with kosher salt and black pepper. Set aside.

Step 2

Prepare pasta according to package directions. Cover and keep warm.

Step 3

Meanwhile, heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add remaining 2 garlic cloves; cook 1 minute. Add tomatoes and kosher salt and black pepper to taste; cook 3 to 5 minutes or until tomatoes are tender but hold their shape.

Step 4

Toss hot pasta with reserved arugula pesto. Top with mozzarella, and serve with sautéed tomatoes.

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