MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES

Steps:

• SALT 1/4 cup Fresh Mint Leaves
• Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
• ONE FOURTH Cup Fresh Basil Leaves
• ONE FOURTH cup Italian Parsley Leaves
• ONE FOURTH cup Arugula (washed and spun dry)
• ONE clove Garlic (chopped)
• ONE FOURTH cup Extra-Virgin Olive Oil
• Salt and freshly ground Black Pepper
• ONE FOURTH cup freshly grated Parmigiano-Reggiano
• Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky puree. Season aggressively with salt and pepper, and set aside.
• TWO tablespoons Extra-Virgin Olive Oil
• ONE clove Garlic (chopped)
• FIVE Green Tomatoes (chopped)
• In a saute pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan.
• ONE pound Spaghetti
• Freshly grated Parmigiano-Reggiano for garnish
• Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.