Combine 2 large handfuls basil leaves, 2 large handfuls arugula, ¼ cup extra virgin olive oil, 5 garlic cloves, ½ cup grated parmesan, 1 tsp lemon juice, pinch of salt, and pinch of pepper in a blender
Blend and taste test, adjusting flavor as needed
Mix 3 tbsp white wine vinegar and 1 tbsp water into ½ cup of the pesto to create a vinaigrette
Combine cooked and rinsed mafalda corta pasta with roughly chopped arugula
Toss pasta and arugula with the pesto vinaigrette
Top with red pepper flakes, additional lemon juice, and burrata
