To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
2. Step
Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
3. Step
Halve cherry tomatoes.
4. Step
In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
5. Step
Top with grated parmesan and mozzarella balls.
6. Step
Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
7. Step
Garnish with additional parmesan and fresh basil. Serve immediately.
