Pesto Pasta

1/2 pint grape tomatoes, halved
1 block fresh mozzarella cheese, cut to bite size pieces
1 teaspoon salt, black pepper to taste
1 Tablespoon olive oil
1 lb. campanelle pasta

Combine tomatoes, mozzarella, salt, pepper and olive oil; let stand for 30 minutes. Cook pasta according to package directions.

For pesto
4 cloves garlic
1/2 cup pine nuts & 1/2 cup walnuts
3 cups loosely packed fresh basil (about 4 oz. container)
1 teaspoon salt, 1/2 teaspoon black pepper
6 Tablespoons Parmesan cheese
6 Tablespoons grated Asiago cheese
1 cup olive oil

In food processor mince garlic. Add pine nuts, walnuts, basil, 1tsp. salt and 1/2 tsp. pepper and process until well mixed. Add Parm. and Asiago cheeses and process until smooth. With the food processor running, slowly add 1 cup olive oil and process until smooth. Toss tomato mixture with pasta and 3/4 cup basil pesto. Divide pesto into 3/4 cup servings and freeze.