Half fill a large tub or a deep saucepan with cold water and a handful of ice cubes. Set aside.

Place all the mozzarella ingredients in the cup of a high speed blender and blitz until very smooth. Transfer the mixture to a medium saucepan and place over a medium/low heat. Whisking constantly with a metal whisk, raise the temperature of the cheese mixture until it starts to thicken - keep whisking until it’s very stringy and comes away from the sides of the pan. Remove from the heat.

While the mixture is hot, use two spoons (or better yet, two melon ballers or two semi-spherical teaspoon measureto pinch a portion of the mixture, forcing it into a ball shape. Lower the two spoons of mixture into the ice water before separating them. The ball of mozzarella should fall out (it may need a little heland will firm up almost immediately. Leave the ball of mozzarella in the cold water and repeat the process until you have no more mixture left.

While the mozzarella is chilling, prepare the marinade.

Mix all the ingredients together in a jar, tub or deli pot. Using your hand, carefully remove the mozzarella balls from the water and place in the marinade. Cover with a lid and place in the fridge for minimum 4 hours or up to a week.

Place all the ingredients in the cup of a high speed blender and blitz until smooth. Set aside.

Boil the pasta in salted water and drain once cooked but al dente. Cover with cold water and allow to chill for 5 minutes.

Toss together all the salad ingredients and dress with the pesto dressing. Top with the mozzarella balls and serve with a good grind of black pepper and a final drizzle of olive oil.