Spaghetti with Tomatoes and Mozzarella

Blanch the tomatoes in boiling water, then remove. Peel, quarter, remove the core, and dice into small cubes. Drain the mozzarella and cut into cubes of the same size. Rinse and dry the basil and parsley. Remove the leaves from the stems, and set aside some of the basil for garnish. Chop the remaining basil with the parsley. Mix the herbs with oil, and lemon juice. Season to taste with salt and pepper. Mix the tomatoes with the mozzarella in a bow. Drain the pasta, and mix the herb vinaigrette until combined. Serve in bowls garnished with the remaining basil.