ZITI WITH SPICY PESTO PANTESCO & LOCATELLI

      Title: ZITI WITH SPICY PESTO PANTESCO & LOCATELLI
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
       1/2 c  mint leaves, -- picked over
       1/2 c  basil leaves, -- picked
   :          over
         1 c  parsley, -- picked over
         2    cloves garlic
         2 TB capers, -- rinsed and
   :          drained
         4 md plum tomatoes, -- roughly
   :          chopped
         1 TB black pepper
         1 TB crushed red pepper
       1/2 c  extra virgin olive oil
   :          Sea salt
         1 lb ziti pasta, -- preferably
   :          Italian
         1 c  freshly grated Locatelli
   :          Pecorino
   
   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.
   
   Yield: 4 servings
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