- 1/4 cup mint leaves
- 1/4 cup basil leaves
- 1/4 cup arugula
- 1/4 cup dill
- 5 green tomatoes, coarsely chopped
- 1 clove garlic, chopped
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- Salt and black pepper, to taste
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In the bowl of a food processor combine the herbs, tomatoes and garlic and puree. Add the cheese and pulse for 30 seconds.
Cook the pasta in the boiling water until tender yet al dente. 1 minute before the pasta is done, turn on the food processor and slowly drizzle the oil in to make a smooth sauce. Drain the pasta, discarding the water, and return to the hot pot. Stir in the tomato mixture, season with salt and pepper, to taste and serve immediately.