Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto

We tried this recipe on Sunday and loved it!  Very good, and very quick to put together.  I added a few of my comments in green below.

Ingredients:
1/2 lb. orecchiette pasta
kosher salt
2 T. olive oil
1/2 lb. cherry tomatoes, halved -put all of these tomatoes in - mmmmm :)
2 T. basil pesto
1/2 lb. ciliegene (small balls) mozzarella (We used the small balls of mozzarella, but when I make this again I will just buy regular fresh mozzarella and cut it up.)
fresh basil - If you have small tender leaves, leave them whole; otherwise, chiffonade the basil
parmesan
fresh cracked black pepper
*We added a little chicken for Scott, but it definitely didn't need to have it

Bring a large pot of water to a boil. Add a pinch of kosher salt. Add pasta and cook till al dente, about 9 minutes. (Package instructions said 11 minutes but the pasta will continue cooking as its tossed with the other ingredients so it’s best to undercook it a little bit.) Drain pasta. Do not rinse.

Heat olive oil in a large skillet over high heat. Add the cherry tomatoes and cook for 30 seconds. Add pasta and pesto. Cook 1 minute, stirring to coat pasta with the pesto. Add the mozzarella. Stir to incorporate. Add the fresh basil and remove from the heat.

Divide pasta among bowls and sprinkle each with freshly grated parmesan. Crack the pepper overtop and serve.

Servings:  4