Four-Herb Fettuccine with Green Vegetables and Shaved Asiago, a recipe from Charlie Palmer on the Wo

Ingredients

• - 2 medium green tomatoes
• - 200 ml (3/4 cup) snow peas
• - 250 ml (1 cup) packed spinach leaves
• - 3 green onions
• - 1 medium zucchini
• - 16 fresh basil leaves
• - 65 ml (1/4 cup) coarse salt
• - 65 ml (1/4 cup) extra virgin olive oil
• - 1 tbsp. garlic purée
• - 375 ml (1 1/2 cups) vegetable broth
• - Freshly ground black pepper
• - 680 g (1 1/2 lb.) fresh semolina pasta dough, cut into fettuccine
• - 3 tbsp. chopped chervil
• - 2 tbsp. chopped oregano
• - 2 tbsp. chopped chives
• - 200 g (7 oz.) Asiago cheese