Add the almonds to the top of a food processor. Pulse 5 or 6 times until finely chopped. Add the basil, olive oil and half of the salt. Puree until combined and almost smooth. Pour the pesto into a large bowl. Fold in the cheese, tomatoes and diced mozzarella and toss well to combine.

Bring a large pot of water to a boil. Season liberally with salt. Add the orecchiette and cook until al dente, about 8 minutes. Using a slotted spoon or a pasta spider, remove the pasta from the water and add directly to the bowl with the pesto, tomatoes and mozzarella. Add 1/2 cup of the pasta water and remaining 1/2 teaspoon salt and toss everything together until evenly coated. Serve warm or at room temperature.