First prepare the pesto sauce. Put the basil, arugula and mint in a food processor with the pine nuts and beat for 1 minute.
Add the garlic, the Parmesan cheese, salt and freshly ground pepper and beat for 30 seconds.
Add the olive oil gradually, in 2-3 batches and beat until creamy. If the sauce appears too thick, add a bit more olive oil.
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Shells. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and leave aside for now.
In the same pot where we boiled the pasta, heat up 1 tbsp. olive oil and sauté the cherry tomatoes for 2-3 minutes until they soften. Add the pesto sauce and stir.
Put the pasta in the saucepan, stir and remove from the heat.
Serve the pasta hot, sprinkled with grated Parmesan cheese.