Caprese Pasta Salad

1 (16 ounce) package fusilli pasta

1 cup fresh basil leaves

¼ cup grated Parmesan or Romano cheese

¼ cup pine nuts, toasted

2 cloves garlic

¼ cup olive oil

1 pint cherry tomatoes, halved

3 tablespoons grated Parmesan cheese

4 ounces fresh mozzarella cheese, cut into strips

salt and pepper to taste

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.

Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.

Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.