Foglie dUlivo With Summer Salsa Verde

Ingredients

• For the pasta:
• 5 ounces fresh spinach or other tender greens (see author notes)
• 300 grams (10.6 ounces, ~2 cups) semolina or semola rimacinata flour
• 75 milliliters (2.65 ounces, ~1/3 cup) water
• For the salsa verde:
• 1 bunch fresh flat-leaf parsley, leaves only
• 1 bunch fresh mint, leaves only
• 1 handful fresh basil leaves
• 2 medium garlic cloves, peeled and roughly chopped
• 2 ounces Castelvetrano (or similar) olives, pitted and roughly chopped
• 4 anchovy fillets (optional, but excellent)
• 1 small fresh green chile, such as serrano or jalapeño (see author notes)
• 1 tablespoon capers, drained
• 1/2 lemon, zest and juice
• 1/3 cup extra-virgin olive oil, plus more as needed
• 1 pinch kosher salt, plus more to taste

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