Batali's Green Tomato Spaghetti

The question was what to do with all those green tomatoes. The answer: Mario's green tomato spaghetti.

What I had: mint, basil, parsley, garlic, green tomatoes.

What I didn't have: parmigiano, arugula. Trip to Golden Farms -baby arugula, perfect. Uh, no, not that parmigiano. Oh well, use the pecorino Romano I have in the fridge.

The 5 green tomatoes, 1/4 cup of mint, basil, and parsley and two small cloves garlic thrown into the mini-processor and chop chop, grind grind. Salt, pepper (he says generously). The red bits were from a semi-ripened tomato.

Cook ye spaghetti. Toss the whole mess into the hot pasta with a 1/4 cup of XV OO.

Plate er up and grate some cheese. The fruity-nutty flavor of parmigiano would have been better than the salty kick of pecorino Romano on this dish. Why don't I have any in my fridge?

Horseradish?

I thought Marie had a recipe for beef with horseradish, but it was lamb with... Before I looked it up, I was at our local pantry and saw horseradish, and by God, they all looked like this! Really, this is what it looks like before it finds its way into a jar? Now, what do I do with this? Keep it clean.