In a food processor add: 3 cups fresh basil leaves, garlic cloves, 1/4 cup pine nuts, 1/4 cup freshly grated parm, 1/4 cup sun-dried tomatoes, kosher salt, and black pepper. Pulse the ingredients until roughy chopped, use a spatula to get any ingredients stuck to the side.

On low blend, slowly pour in the olive oil to the pesto ingredients. Once blended, taste and adjust seasoning if necessary. Add in the 1/4 cup roughly chopped sun-dried tomatoes and stir to combine into the pesto.

Store in a sealed airtight jar/container in the refrigerator for up to 1 week. You can also freeze in ice cube trays then transfer to a freezer bag or in small jars, which should last for 6 months. Defrost in fridge overnight or at room temp.

Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Reserve 1/3 cup of pasta water and drain pasta.

Serve with optional garnish parmesan cheese.

Bring 4 quarts of salted water to a boil, cook pasta to al dente according to package instructions. Drain pasta.

In a large bowl add the pasta, pesto, mozzarella balls, and arugula. Toss until coated in the pesto.

Refrigerate for 1 hour to cool down the ingredients. Prior to serving, garnish with fresh basil leaves and pine nuts. You may also drizzle olive oil.