Today I spent all afternoon gardening on Villa Cocles terrace and I ended up with bunches of mint........ 400 gr linguine 3 cups fresh mint leaves (washed and rinsed) 3 garlic gloves 8 Tbs Evo oil 2 tsp salt 2 ice cubes (to prevent mint chenge color) 8 Tbs Pecorino cheese (grated) Chilie pepper flakes Bay leaves (for decoration) Boil water for pasta. In a food processor mix all the ingredients, apart from Pecorino cheese. Poor the pesto into a seving bowl. Add Pecorino cheese