For the green purée:

2/3 cup packed fresh mint leaves
1/3 cup packed fresh parsley leaves
1 tbsp olive oil
1.5 tbsp salt

If you want more or less flavor of either herb, adjust accordingly.

Bring a large pot of salted water to a boil (1 tbsp salt here) Have a bowl of salted ice water ready and nearby (1/2 tbsp salt here, mix to dissolve). Add herbs to the boiling water and make sure all herbs are submerged under the water. Blanch the herbs until bright green(about 20 seconds), strain, and submerge in the ice bath. When the herbs are cooled (5 mins or so) remove and shake off excess water. I like to lay them on a clean towel and pat them dry as much as possible. Add herbs and olive oil to a blender and blend until completely smooth. If your blender needs a little help blending, add 1 tbsp of cold water.

For the dough:

2 cups all purpose flour
2 room temp eggs
1/2 cup mint/parsley puree

Make a well in the center of your flour, add the 2 whole eggs, mix or as we say in my classes - scramble like you're making eggs. Add 1/4 cup of the herb puree. Slowly begin to incorporate the flour with the egg/herb puree mix. Once it has begun to combine, add the other 1/4 of the puree. Continue to combine the flour and liquid mixture, and once well combined, knead for about 10 minutes until dough is smooth, not sticky at all, and has a nice bounce back (my students know what I'm talking about!). Let it rest for 30 minutes and roll it into your favorite shape.

Serve this delicious herb pasta with a creamy mushroom sauce with plenty of cheese and black pepper. Trust me, you will be SO proud of yourself.