In a large pot, bring salted water to a boil over high heat. Add pasta and cook for 12-13 minutes or until desired texture. Drain and rinse under cold water.

In a food processor, add basil, hemp oil, Parmesan cheese, hemp seeds, lemon zest, garlic, salt and pepper and pulse to combine.

In a large serving bowl, toss pasta with pesto, tomatoes and mozzarella cheese until pesto evenly coats the pasta. Serve at room temperature.