Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Add the peas when there is two minutes remaining. Cook 2 to 3 minutes longer until pasta is cooked, then drain.

Cut tomatoes in half and add to pasta, along with the pesto. Stir to combine, then let pasta cool to room temperature.

Dice mozzarella into small cubes (or use drained Boccaccio balls), and gently toss to combine.

Serve sliced bananas on the side.