Bring eight cups of water and Salt (2 teaspoon) to a boil in a large saucepan with a lid over high heat.
Meanwhile, juice Lemon (1) into a small bowl. Remove the seeds and set aside. Pick Fresh Basil (0.25 ounce) leaves from stems and discard stems. Set leaves aside. Slice the Cherry Tomato (5 ounce) in half lengthwise.
To create the pesto, pour Olive Oil (1/2 cup), Fresh Baby Spinach (4 ounce), basil, Pine Nuts (2 tablespoon), Garlic (4 clove), and lemon juice into the bowl of a food processor.
Add half of the Parmesan Cheese (1/4 cup), along with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Process until smooth.
When water reaches a boil, add Penne Pasta (8 ounce) and stir. Cook for 11 minutes, or until desired texture. Drain pasta into a colander and then return to the large pot, placed over medium low heat.
Toss the pasta evenly with the pesto.
Add the red cherry tomatoes, and the Fresh Mozzarella Cheese Ball (4 ounce). Gently toss until well coated and cheese is warm but do not over melt. Remove from heat.
Place the pasta in the center of two plates with an even distribution of tomatoes and mozzarella cheese. Sprinkle with remaining Parmesan Cheese (1/4 cup).