Toast the walnuts in a dry pan over medium heat until fragrant. Allow to cool completely, and add to the bowl of a food processor, along with the basil, mint, parmesan, garlic, and salt and pepper to taste. Turn on the food processor, and slowly stream in the olive oil until smooth.
Boil the pasta according to package instructions until al dente. Drain and transfer to a large bowl. Toss with the pesto, sun-dried tomatoes, and grape tomatoes. Pour into a serving bowl, and top with the strawberries. Serve!