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?