Cook the spaghetti al dente, strain and mix immediately with the pesto. Let the mixture cool down.
In the meantime, roast the pine nuts, be careful, they burn quickly.
Prepare the mozzarella, tomatoes and rocket and add to the cooled pasta and pesto mixture. I add a tablespoon of oil so that everything can be mixed better. Mix in 3/4 of the pine nuts, distribute the rest on the mixed salad.
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