Pesto pasta salad

Name: Pesto pasta salad
Ingredients: 50g/1¾oz fresh basil, plus extra to garnish; 50g/1¾oz pine nuts, toasted; 2 garlic cloves, roughly chopped; 8 tbsp extra virgin olive oil; 50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated; 175g/6oz fusilli or farfalle pasta; 150g/5½oz fine green beans, cut into 2cm/¾in lengths on the diagonal; 15 cherry tomatoes, halved; 8 sun-blush tomatoes in oil, drained and halved; ¼ unwaxed lemon, finely grated zest and juice; 150g/5½oz (drained weight) mini buffalo mozzarella balls, cut or torn in half; handful rocket leaves; salt and freshly ground black pepper