Farfalle with Herb Sauce and Walnuts

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1 pound farfalle, cooked according to package directions

3 cups of basil leaves, clean

2 cups of flat leaf parsley, picked and cleaned

2 cups fresh mint sprigs, cleaned

2 cloves of garlic, minced

3/4 extra virgin olive oil

1/2 cup vegetable stock

1 1/2 teaspoons salt

1/2 teaspoon fresh pepper

1 tablespoon lemon juice

1/2 cup chopped toasted walnuts

1/2 cup grated Parmesan cheese