A New Spaghetti Dish

I'm embarrassed by it but I kind of like Mario Batali. Let me clarify. I kind of hate the orange clogs,  the party boy chef attitude, the over-enunciated Italian, and the occasionally supercilious manner. But, more often then not, I find his recipes are worth trying.
With our home tomato season having come to an end, even after a hefty green tomato cake, we still have a wealth of green tomatoes, ready for recipes.
James, you probably know by now, does not love (or some days even tolerate) tomatoes. I love them. I love to eat them. I love to grow them, I love to cook with them. But mostly I love to serve James vegetables from our own garden. I thought, the texture being so different, that maybe green tomatoes could slip by and that he'd probably like their tangy flavor. I zeroed in on Batali's recipe for spaghetti with green tomatoes.
Basically a nut free pesto this simple dish combines 1/4 cup each of fresh mint, dill, basil and arugula with1 clove of garlic, 5 green tomatoes, and 2 TBs of parmesan cheese (don't forget salt and pepper). I ground everything to a paste in the food processor and then -- just before the spaghetti was fully cooked -- added in about 1/4 - 1/2 cup olive oil and pulsed until the mixture formed a vibrant green paste. I tossed the drained pasta and the sauce (about 1/3 of it -- I froze the rest for future green tomato dinners) in the hot pot to heat the sauce through and served James his dinner without a word about the tomatoes. green or otherwise.