Spaghetti with Green Tomatoes -Spaghetti con Pomodori Verdi

OK, I'm on a green tomato roll.. here's another one from. This recipe is from Mario Batali. This is an uncooked sauce.

1/4C mint leaves
1/4 C basil leaves
1/4C arugula
1/4C dill
5 green tomatoes coarsely chopped
1 clove garlic chopped
2Tbsp freshly grated Parmigiano-Reggiano
1lb spaghetti
1/4C EVOO
salt and pepper to taste

Bring 6 quarts of water to boil and add 2 Tbsp salt
in the bowl of a food processor combine the herbs, tomatoes, and garlic and puree. Add the cheese and pulse for 30 seconds.
Cook the pasta in the boiling water until tender yet al dente. One 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 them to the hot pot. Stir in the tomato mixture, season with salt and pepper to taste and serve immediately.

I think it had a really good flavor, maybe I would add another clove of garlic. Maybe I didn't puree it enough my sauce wasn't smooth. It was more textured. Since it wasn't cooked it was a little crunchy. Charlie didn't care for it, I really liked it. I think I'd like to make it again and see if I pureed it more I'd come out with a smoother sauce. Maybe I'll try cooking it for a bit next time. Try it and see what you think.