Fill a stock pot with water until it's 3/4 of the way full. Add 1-2 tbsp of salt (or salt the water according to the pasta package.) Bring to a boil.
Add the pasta to the boiling water and cook until 1 minute before al dente (it will residually cook as it cools down and we don't want floppy pasta.) Drain the pasta into a collander. Rinse the pasta with cold water to stop any residual cooking.
Once the pasta is at least room temperature, pour it into a large bowl. Add the pesto and toss until the pasta is coated. Add the arugula and pearl mozzarella and toss until fully combined. Serve on a platter and top with extra lemon zest and another drizzle of extra virgin olive oil. Enjoy immediately, or store in the fridge in an air-tight container for up to 3 days.
