Black Rice and Arugula Salad with Pesto

Ingredients

• 2 cups black heirloom rice, about 8 ounces
• 1/4 cup pine nuts, toasted
• 2 cloves garlic, minced
• 2 packed cups of arugula
• 1/2 cup freshly grated pecorino cheese
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 cups colored cherry tomatoes, halved
• 1 big handful of whole arugula leaves