Orecchiette With Pesto and Oven Roasted Tomatoes

INGREDIENTS

2 cups

packed fresh basil leaves

1/2 cup

olive oil

large garlic clove

1/2 cup

grated Parmesan cheese

1/4 cup

roasted pine nuts

salt

1 1/2 cups

grape tomatoes, sliced in half

1 tsp

olive oil

16 oz

orecchiette pasta

batch of homemade pesto (recipe below)

1 cup

fresh mozzarella (Ciliegine), sliced in half and room temperature