from Andrew Bose (photo - Colin Solman)

• ¼ cup fresh mint leaves
• ¼ cup fresh basil leaves
• ¼ cup fresh parsley leaves
• ¼ cup or baby spinach or arugula
• 6 medium green tomatoes, stem and core removed, chopped roughly
• 2 cloves garlic, finely diced
• ¼ cup extra virgin olive oil
• salt and pepper to taste
• 450g (1lb) dried spaghetti
• Grated Asiago or Parmesan Cheese to garnish

Wash herbs and combine with garlic, green tomatoes and olive oil in a  food processor. Process to a chunky salsa consistency. Boil pasta in salted water for 2 minutes less than the cooking time stated on the package. Just before draining, set aside one cup of the hot cooking water. While the pasta is draining, bring the sauce to a boil in a large heavy-bottomed pot. Add the cooked and drained pasta to the hot sauce and gently mix.

On medium heat, cook for one minute, adding as much or as little of the cooking water to the pasta to keep the sauce a thick, moist consistency. Serve immediately with grated cheese.