Cook pasta 8-10 minutes, according to package directions. Retain one cup of the pasta cooking water, drain well.
Place the basil leaves, 3 tablespoons of Extra Virgin Olive Oil, and sesame seeds in a blender. Blend at low speed until a homogeneous mixture is obtained, without heating the ingredients too much.
Add lime juice, lime peel, and mint and continue blending until all ingredients are mixed well. Taste and adjust with salt as desired.
Heat the remaining tablespoon of Extra Virgin Olive Oil in a large skillet over high heat. Add tomatoes and orange juice and cook for approximately 2 minutes, until the tomatoes are soft.
Reduce heat to low and add pesto mixture from the blender and the pasta to the skillet, tossing gently. If necessary, use the reserved pasta water to achieve desired consistency.
Top with remaining mint leaves and serve immediately.
Cook’s Tip: For a creamier sauce, add additional orange juice with the lime juice and peel.