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
well. Toss drained pasta in the serving bowl and toss like a salad to coat. Sprinkle with grated Locatelli and serve.