To make the pesto: add all the ingredients into a food processor and blend until you get a green sauce (add more oil, if necessary) taste it and season.
Step 2
Place a pot with abundant water and a pinch of salt to heat and when it starts to boil, add the hélices. Stir every few minutes so that they do not stick. Cook for 9 minutes or until al dente.
Step 3
Strain the hélices and add them to a bowl with cold water to stop the cooking process. When they are cold, strain the pasta again.
Step 4
Place the cold and strained hélices into a bowl and add the cherry tomatoes and the drained mozzarella balls.
