Fresh basil pesto combines with pasta, sun-ripened garden tomatoes and fresh mozzarella.

12 ounces semolina pasta (I used radiatore)

1 pint grape or cherry tomatoes, halved or quartered

8 ounces fresh mozzarella balls, halved or quartered

1/2 cup fresh basil leaves, snipped into thin strips

1 cup fresh pesto

salt and pepper

(Or make fresh basil pesto w/ the ingredients below)

1 1/2 cups fresh basil leaves, packed

1/4 cup freshly grated parmesan cheese

2 cloves garlic

olive oil

Cook pasta according to package directions.
Rinse and set aside to cool.
If making fresh pesto, add 1 1/2 cups basil leaves, grated parmesan cheese and garlic cloves to food processor.
Process with just enough olive oil to make a thick pesto. Set aside.
Combine chopped tomatoes, fresh mozzarella, pesto, chopped basil and pasta in a large serving bo