Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls - Once Upon a Chef

Ingredients

• 12 oz pasta, such as fusilli, penne or farfalle
• 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
• 2 cloves garlic
• ½ teaspoon salt, plus more for the pasta water
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon sugar
• 1 cup packed fresh basil leaves, plus more for serving
• ¼ cup + 2 tablespoons pine nuts
• ½ cup freshly grated Parmigiano-Reggiano, plus more for serving
• ¼ cup extra-virgin olive oil
• 1 (8 oz) tub fresh mozzarella pearls, drained (alternatively, use a fresh mozzarella ball and cut into chunks)