Fusilli alla Caprese

We have tomatoes coming out of our ears and as a result, we have been enjoying an unhealthy amount of BLT's.  Nothing is better than a juicy, salty, and crisp bacon, lettuce and tomato sandwich, but for fear that our arteries were clogging beyond repair, a more heart healthy dinner option was in order.

Our whole family loves caprese salads, so naturally caprese + pasta = mom is a super hero.  The dish was creamy, delicious and it tasted like summer.  

1 pound fusilli pasta
1/3 cup Basil Pesto
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the pesto over medium heat. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.