Combine all ingredients except pasta in food processor fitted with the knife blade. Process until fairly smooth. Set aside.
In a large stockpot, cook the pasta in boiling salted water until al dente. Drain well and return to pot.
Add in the sun-dried tomato mixture, tossing well to combine.
Serve warm.

1/3 cup oil-packed sun-dried tomatoes, drained
1/4 cup (1 oz) walnuts
1/4 cup fresh mint leaves
2 tablespoon olive oil
2 tablespoon tomato paste
2 large cloves garlic, finely chopped
1 teaspoon coarse salt, or to taste
Ground black pepper, to taste
Small size pasta of choice (bow-tie, farfalle, rotelle, etc.)