Spinach-Basil Pasta

• 3 cups lightly packed spinach leaves
• 1 cup lightly packed fresh basil leaves
• 2

In a saucepan of lightly salted boiling water, blanch the spinach and basil for 5 seconds. Remove and immediately plunge into ice water to set the color. Drain, pat dry, and then squeeze in a towel to remove any excess liquid. Chop very fine and add to the pasta as the eggs are incorporated into the flour. Proceed as directed on facing page.