1/4 cup mint leaves
1/4 cup basil leaves
1/4 cup arugula
1/4 cup dill
5 green tamatos , 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

Cooking Recipe:

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In the bowl of a food processor combine the herbs, tomatoes (be careful not to bruise the tomatoes before recipe preparation) and garlic and puree. Add the cheese and pulse for 30 seconds.

Cook the pastae 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.