To make the pesto put everything in a bowl except the sour cream and blitz to a smooth paste using a hand held blender. Stir in the sour cream and set aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to packet instructions. Drain the pasta and run under cold water until the pasta is cold, pat dry with some kitchen paper to remove excess water.
Add the pasta and pesto to a bowl and mix together then add the arugula. Divide the pasta between bowls and top with slices of prosciutto, cherry tomatoes, artichokes and mozzarella balls.
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.