Begin by halving the cherry tomatoes and using a small spoon to scoop out the seeds. Place mini mozzarella balls inside each tomato half and set aside.

Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Cook the green tagliatelle according to package instructions for about 8-10 minutes.

In a medium saucepan, pour in your tomato sauce and heat over medium heat, stirring occasionally for about 5 minutes until warmed through.

Return the drained pasta to the pot and drizzle pesto over, tossing gently to coat.

Ladle tomato sauce over the pasta and carefully arrange the stuffed cherry tomatoes on top to serve.