• ⅓ cup walnuts, pine nuts, almonds, or hazelnuts
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • ⅓ cup parmesan cheese
  • 3 cloves garlic
  • Salt and pepper
  • ½ cup extra virgin olive oil
  • 8 oz. mezzi rigatoni, or other short-cut pasta
  • 8 sun-dried tomatoes, thinly sliced
  • 1 pint grape tomatoes, halved lengthwise
  • Strawberries, quartered
  1. Toast the walnuts in a dry pan over medium heat until fragrant. Allow to cool completely, and add to the bowl of a food processor, along with the basil, mint, parmesan, garlic, and salt and pepper to taste. Turn on the food processor, and slowly stream in the olive oil until smooth.
  2. Boil the pasta according to package instructions until al dente. Drain and transfer to a large bowl. Toss with the pesto, sun-dried tomatoes, and grape tomatoes. Pour into a serving bowl, and top with the strawberries. Serve!