I'm sure I got this recipe from one of my sister-in-law's magazines while I was staying there. Found it in one of my notepads.
Preparation time - 35 minutes . Makes 6 Servings
3/4 Kilo thin spaghetti
1 large bunch fresh basil
1 small clove garlic
1/4 cup plus 1 tbsp olive oil
salt and ground black pepper
1/2 cup freshly grated parmesan cheese
3 cups cherry tomatoes
1 tbsp red wine vinegar
200g fresh mozzarella cheese cut into 3/4 inch cubes
* Cook spaghetti according to package directions
* Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. In food processor, with knife blade attached, process basil leaves, garlic, 1/4 cup oil and 1/2 tsp salt until pureed, stopping processor and scraping bowl occasionally. Add parmesan; pulse to combine. Set aside.
* In bowl, mix tomatoes, vinegar and 1/4 teaspoon pepper with remaining 1tbsp oil and 1/4 tsp salt. Gently stir in mozzarella.
* Drain spaghetti, reserving 1/2 cup of the cooking water. Place spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large bowl. Top with tomato mozzarella.