1/2 cup Roasted Unsalted Pumpkin Seeds, Or pepitas
3/4 cup Fresh Basil, Gently packed
1 teaspoon Minced Garlic
6 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Salt
Cook and drain the gluten free pasta according to package directions.
In a food processor or blender, chop the pumpkin seeds until they resemble a coarse meal/bread crumbs. Add basil and garlic, and pulse until the basil is finely chopped. Add the olive oil, and pulse until well combined. Season to taste with salt.
Toss the pasta with the pesto. Add the tomatoes and mozzarella pearls and toss to combine.