Cook the pasta according to the packaging's instructions.
While the pasta's cooking, toast the pine nuts in a nonstick skillet set over very low heat (keep an eye on the pine nuts as they toast because they can burn really quickly). Remove to a plate and set aside.
Sprinkle fleur de sel and freshly ground black pepper over the halved tomatoes so that they start soaking in the flavors. Drain the mozzarella di bufala.
Before the end of the pasta cooking time, scoop about 1/4 cup (60 ml) of pasta water. Transfer this pasta water to a bowl or a measuring cup, then add the pesto and whisk to combine. Drain the pasta in a colander.
In the pot used to cook the pasta, pour a couple of tablespoons of olive oil. Put the pasta back into the pot. Drizzle the pesto over the pasta and stir to combine. Add the cherry tomatoes, arugula, and pine nuts. Sprinkle with a good pinch of fleur de sel and some freshly ground black pepper. Tear half of the mozzarella ball into pieces and incorporate it to the pasta.
SERVING: Divide the pasta between warm serving bowls. Tear the remaining mozzarella and divide it between the portions. Garnish with fresh basil and serve.
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