4      cups packed arugula
1      clove garlic
6      tablespoons pine nuts, toasted
1      cup extra-virgin olive oil
1/2    cup grated Parmesan cheese
1/2    teaspoon salt
1/8    teaspoon ground black pepper
1      pint cherry or grape tomatoes
2      tablespoons extra-virgin olive oil
1/4    teaspoon salt
1/8    teaspoon ground black pepper
1      pound dried penne pasta
1      pound fresh mozzarella cheese balls, cubed
3/4    cup pitted ripe olives, coarsely chopped


For arugula pesto, bring a large amount of lightly salted water to boiling in a 4- to 6-quart Dutch oven. Add arugula and cook for 30 seconds. Drain and submerse in a large bowl of ice water to cool quickly. Drain arugula well, pressing out as much liquid as possible.

Place the garlic in a food processor or blender; cover and process or blend until coarsely chopped. Add arugula and 2 tablespoons of the pine nuts. Cover; with the food processor or blender running, add 1 cup olive oil in a thin stream through the opening in the top of the processor or blender. Process or blend until all oil is added and pesto is nearly smooth. Stir in Parmesan cheese, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cover and set aside.

For roasted tomatoes, preheat oven to 375°F. In a large bowl toss the tomatoes with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange in a parchment paper-lined 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until tomatoes just start to soften and skins break open.

Meanwhile, cook the pasta according to package directions. Drain and toss with arugula pesto, remaining pine nuts, tomatoes, mozzarella cheese, and olives. Serve warm or cool. You can cover and chill this up to 24 hours. If chilled, let stand at room temperature for 30 minutes before serving. Makes 8 main-dish servings.