I've made these a few times and it always turns out so yummy! I haven't made it without the pine nuts because I think it makes it more authentic. If pine nuts aren't available or really expensive, I've seen walnuts, pecans or almonds used, but haven't tried it myself. I would wait to add the mozzarella until the pasta is cooler (room temp, or if it's been in the fridge for a while), or just before serving. If added warm, they start to melt. If you add it while the pasta is cold and let it sit in the fridge, it and the pasta tends to absorb the flavor of the pesto. I use fresh fusilli from the farmers market. I also add a few dashes of balsamic vinegar for a little tang and cut through that super fresh herby taste.
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I've made these a few times and it always turns out so yummy! I haven't made it without the...