1/2 cup extra virgin olive oil
1/2 medium red onion, chopped
2 cloves garlic, minced
1 cup fresh chives, chopped, tightly packed
10 leaves fresh basil, chopped
6 leaves fresh mint, chopped
1/3 cup pinenuts, toasted
freshly ground black pepper and salt to taste
1 lb. perciatelli
1 cup pecorino cheese, freshly grated
Heat 1/2 of the olive oil in a medium skillet over medium heat, add 1/2 of the chopped onion and saute until just starting to brown. Cook the pasta according to package directions. Meanwhile combine the remaining olive oil, onion, garlic, chives, basil, mint, pinenuts, salt and pepper in a bowl and mix well.
While draining pasta place all the ingredients from the bowl into the saute pan with the browned onions and heat VERY briefly (about 15 seconds) to let the flavors blossom, do not cook. Combine the pesto and pasta and top with the cheese, toss well and serve.