Several years ago I clipped this recipe from a Woman's Day magazine - August 2004 - this recipe is adapted from Mario Batali's Ziti with Pesto. I have never seen ziti pasta in a regular grocery store so I always make it with penne. It's delicious served warm or cold. Personally, I like it warm with extra mozzarella melted on top. It's easy to make and will remind you of eating at some place special like The Macaroni Grill. My changes appear in the brackets in red.
1 cup fresh parsley leaves
1/2 cup each fresh mint and basil leaves
1/2 cup fennel fronds (optional) [I've never used them]
2 cloves garlic