Heat a pan over medium-low heat, add olive oil, pine nuts, and garlic. Saute for 2 to 3 minutes until fragrant and pine nuts are toasted. Remove from heat.
In a blender, combine sauteed pine nuts and garlic with basil, olive oil, lemon zest, lemon juice, parmesan, salt, and black pepper. Blend until smooth. Set aside.
**Cooking the Pasta:**
Boil pasta according to package directions in salted water.
Drain cooked pasta and let it cool for 5 to 10 minutes. Transfer to a large mixing bowl.
**Assembly:**
In the same bowl with the pasta, add mozzarella pearls, spinach, tomatoes, parmesan, and all of the pesto.
Toss everything together until well combined.
Cover tightly with plastic wrap or foil and chill in the fridge for an hour or two before serving!
Notes
For added protein, grilled chopped chicken makes a delicious addition!