Delverde Penne Zita pasta with basil pesto, mint and fresh cherry tomatoes

Start with pesto: in a blender, combine basil and mint leaves, pine nuts, oil, cheese, salt, and pepper.

Blend at maximum power until the mixture is fairly smooth (if it is too thick, add a couple of tablespoons of cooking water).

Cook the Delverde penne zita rigate for about 10 minutes, as indicated on the package.

Drain the penne, toss with pesto, and add chopped cherry tomatoes.

Serve the pasta cold adding stracciatella directly to the plate.