Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls - Once Upon a Chef

Ingredients

• 1 pound fusilli pasta
• 3 tablespoons extra-virgin olive oil
• 1 cup homemade or store-bought pesto
• 2 tablespoons freshly squeezed lemon juice, from 1 lemon
• 1½ cups frozen peas, defrosted, divided
• ¾ cup mayonnaise, best quality such as Hellmann's or Duke's
• ⅓ cup freshly grated Parmigiano-Reggiano
• ⅓ cup pine nuts, toasted (see note)
• One 8-oz package mozzarella pearls
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped basil, for serving