Sue Millar Perry's Mint Pesto

• 2 pounds butterfly-shaped (bow-tie) pasta noddles
• 2 to 3 cups fresh mint, washed and dried
• 2 Cups Parmesian Cheese
• 2 cups olive oil
• 1 1/2 cups walnuts

1. Bring a large pot of water to a boil.
2. Meanwhile, combine the mint, cheese and oil in a food processor.
3. Blend to a paste.
4. Place the nuts in an ungreased heavy skillet and toast on all sides over medium heat, stirring constantly.
5. When the water is boiling, add the pasta and cook al dente, about 7 to 8 minutes for packaged dry pasta.
6. Drain well and toss with pesto.
7. Stir in the walnuts.

pasta noddles, fresh mint, parmesian cheese, olive oil, walnuts

Taken from cooking.nytimes.com/recipes/11919 (may not work)