Pea Pesto Pasta Salad

In a blender, combine 1 cup peas with the basil leaves, mint leaves, toasted walnuts, Parmesan cheese, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend for 15 seconds then with the blender running, slowly stream in the olive oil. Continue blending the pesto, scraping down the sides as needed, until it is puréed. Taste and season the pesto with additional salt and pepper as desired. Set the pesto aside. Bring a large pot of salted water to a boil. Add the pasta and cook it until it is al dente, about 10 minutes. Drain the pasta and transfer it to a large bowl. While the pasta is still hot, add the prepared pesto and toss to combine then stir in the remaining 1/2 cup peas, cherry tomatoes and mozzarella cheese. Serve the pasta salad garnished with Parmesan cheese. Kelly's Note: This pasta salad can be served warm, at room temperature or chilled.