6 oz. linguine
3/4 c. spinach leaves, washed and dried
1/4 c. parsley leaves
2x1 inch lemon rind strip
2 scallions, coarsely chopped
1 oz. Parmesan cheese
1 tsp. oregano or 1/4 tsp. dried
3 oz. crumbled feta cheese
2 tsp. olive oil
Salt and pepper
4 lg. plum tomatoes, cubed

Boil water and cook linguine 10 to 12 minutes. Drain and rinse.

In food processor, place spinach, parsley, scallions, Parmesan cheese, lemon rind, oregano. Process until fine. Add 1 1/2 oz feta cheese and olive oil. Process until combined. Stir in 1-2 tablespoons warm water to make thick liquid.

Place pasta in bowl, add herb sauce, season to taste with salt and pepper. Toss well. Top with tomatoes and remaining feta cheese.