Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           mint leaves -- picked over
     1/2  cup           basil leaves -- picked over
   1      cup           parsley -- picked over
   2      cloves        garlic
   2      tablespoons   capers -- rinsed and drained
   4      medium        plum tomatoes -- oughly chopped
   1      tablespoon    black pepper
   1      tablespoon    crushed red pepper
     1/2  cup           extra virgin olive oil
                        sea salt
   1      pound         ziti pasta -- preferably italian
   1      cup           freshly grated locatelli pecorino

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl. Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in the serving bowl and toss like a salad to coat. Sprinkle with grated Locatelli and serve.