Summer Pesto Salad

1/2 lb. orecchiette pasta

1/2 lb. fresh mozzarella (small balls)

1 pint cherry tomatoes, halved

2 T. olive oil

2 T prepared pesto

12-14 fresh basil leaves, cut

salt and pepper

Cook pasta until al dente according to package directions.  Drain pasta, but do not rinse. Heat olive oil in a large skillet over high heat. Saute cherry tomatoes for about 30 seconds. Add pasta and pesto. Stir and cook another minute. Add the mozzarella and fresh basil and remove from the heat.

Can be served warm or chilled.  Makes 2 servings.

Pesto

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. Can be frozen up to 3 months.