Take Black Diamond Part Skim Mozzarella and peel with vegetable peeler into large chunks and set aside.
Dress arugula with balsamic vinegar and set aside.
Cook pasta in a large pot of boiling water until al dente.
Reserve half the pasta water. Drain pasta and immediately transfer into a large bowl while there are drops of water adhering to it. Toss pasta with pesto to give a uniform thin coating then add arugula, Black Diamond Shredded Parmesan Romano, and mozzarella chunks. Gently toss again and season to taste. Add some of the reserved pasta water if necessary to get the desired creamy consistency.
Mound pasta on plates and top with roasted tomatoes. Drizzle some more olive oil and finish with ground pepper.
Roasted Tomatoes: Preheat oven to 450°F.
Cut out the stem end of the tomatoes and slice in half lengthwise. Place cut side up on a baking sheet. Drizzle with olive oil and balsamic vinegar. Sprinkle lightly with salt and pepper. Roast for 20 minutes or until the tomatoes are soft. Let cool.