Red Pesto Pasta Salad With Olives & Mozzarella Paired With Fumé Blanc - Ferrari-Carano

Ingredients

• 1 pound dried pasta, of choice
• 1 (8 ounce) jar oil-packed sun-dried tomatoes, drained
• 1 tablespoon capers (rinsed and soaked if salt-packed, drained if in brine)
• 30 grams/1 ounce blanched almonds (about ¼ cup)
• 1 garlic clove, peeled but whole
• 40 grams/1 ½ ounces Pecorino Romano cheese, cut into small chunks
• ¼ cup extra-virgin olive oil, plus more as needed
• 1 (8 ounce) ball fresh mozzarella, torn by hand
• ¼ cup pitted olives, for garnish
• Fresh basil leaves, for garnish