Bring a pot of salted water to a boil.

In a skillet, heat a drizzle of extra-virgin olive oil. Sauté the garlic until golden, then quickly sauté the cherry tomatoes, quartered.

On a cutting board, roughly chop the arugula leaves without mincing them.

Once the pasta is cooked in boiling water, add it to the skillet with the tomatoes. Stir in the pesto, pine nuts, salt, pepper, and finally the arugula.

Toss briefly and serve.