Penne with Fresh herb Pesto Sauce

1/2 cup mint leaves, picked
3/4 cup basil leaves, picked
1 cup parsley, picked
2 cloves garlic
4 medium over-ripe plum tomatoes, roughly chopped
1 teasp black pepper
1 teasp crushed red pepper
1/2 cup extra virgin olive oil
salt to taste
1 pound penne pasta,

freshly grated pecorino


1. Bring 6 quarts water to boil and add 1 tablespoon salt.

2. In a food processor or blender, place mint, basil, parsley, , garlic, tomatoes, black pepper, red pepper and half the olive oil. Process in short bursts until roughly chopped. Turn processor on full and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl.

3. Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in serving bowl and toss like a salad to coat. Sprinkle with grated pecorino and serve