Cook the pasta following the package instructions but drain it two minutes before the indicated cooking time.

Meanwhile clean the arugula leaves, the basil, the zucchini and the tomatoes. Julienne the zucchini and dice the tomatoes. Shred the arugula leaves. Dice the cheese.

Drain the pasta and season it with a spoon of extra-virgin olive oil.

Assembly the jars:

Place a spoonful of pesto on the bottom of each jar, then place 10-12 olives all around the bottom perimeter (so you see them from the outside).

Add the julienned zucchini and the basil leaves. Proceed with tomatoes.

Add the cheese. Finally, pasta.

Cover pasta with the arugula leaves and close up the jars. Keep them in the fridge until it’s time to place them in your picnic basket.