Pesto Pasta with Feta and Tomato Recipe

Ingredients

• 1 lb penne pasta, or farfalle, and fusilli pasta, cooked and cooled
• 1 cup pesto, (recipe below)
• 1 cup feta cheese, crumbled
• ¼ cup pasta water, if necessary
• 8 oz cherry tomatoes, halved
• salt and ground black pepper, to taste

For Arugula Pesto:

• 1 cup arugula, washed
• ⅓ cup olive oil, plus more as needed
• ¼ cup pine nuts, roasted
• 2 garlic cloves, bruised
• 3 tbsp parmesan cheese, grated or powdered, plus more to taste
• ground black pepper, to taste

To Serve:

• 1 tbsp parmesan cheese, grated or powdered
• ⅛ oz arugula, washed
• 2 tsp pine nuts, roasted