Caprese Pasta with Arugula & Balsamic Reduction

So my wife made the most amazing vegetarian pasta last night.  O.M.G. She even loved it, and she is hard to please with the vegetarian meals.  It was a simple salad of mozzarella, basil and tomatoes with some farfalle (bowtie), whole wheat pasta.  The arugula with the honey balsamic drizzle tastes fresh with a hint of sweet and sour.  She finished it with some black lava salt and it was amaze-balls.

I think this is something we will do again and again - especially in the summertime, when you want something lighter and fresh.  Plus, no oven!

You need 2 saucepans.  In the first, start your balsamic reduction and in the second, cook your pasta.  When the pasta finishes, drain and use that pan to blister the tomatoes with 1 tbs olive oil and some salt and pepper.  After 2 minutes, turn off the heat and add pasta, mozzarella and basil pesto.  Stir to coat.  Add the arugula and stir to coat, wilting slightly from residual heat.  Balsamic reduction is finished with slightly syrupy.  Divide pasta into separate dishes, drizzle with reduction and finish with salt.  Enjoy!