Caprese Pesto Pasta

1. Cook penne pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside. 2. While pasta cooks, prepare the pesto: In a food processor, combine fresh basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped. 3. With the food processor running, slowly stream in the olive oil until a smooth pesto forms. Season with salt and pepper to taste. 4. In a large bowl, combine the cooked penne, halved cherry tomatoes, fresh mozzarella, and the pesto. Toss gently to combine. If the sauce is too thick, add a little reserved pasta water until desired consistency. 5. Season with additional salt and pepper if needed. Serve immediately, drizzled with balsamic glaze if desired.