Spaghetti with Spinach, Arugula, and Peas

Spaghetti with Spinach, Arugula, and Peas:

4 large garlic cloves, peeled and roughly chopped
1 packed cup of spinach
1 packed cup of arugula
1 packed cup of dandelion
1/3 cup of olive oil
1 cup of shredded Parmesan cheese
salt and pepper
1 package of dried spaghetti
1 cup of frozen peas
1 handful of Broccolini
1/2 cup of dry white wine

In a food processor, pulse-chop the garlic for a few seconds. Add in the spinach, arugula, dandelion and Parmesan cheese and then pulse-chop some more until finely chopped. With the machine running, drizzle in the olive oil. Taste and season with salt and pepper accordingly.
In a large pot of salted boiling water, cook the dried spaghetti pasta according to the direction in the package.
About 5 minutes before the spaghetti is done cooking, add the frozen peas and Broccolini into the pot. Drain well.
Using the same pot, cook the 'pesto sauce' with the dry white wine for a couple of minutes until it boils and then add in the spaghetti, peas and Broccolini.
Toss the mixture together, add grated Parmesan cheese, salt or pepper if necessary.
(found this recipe here)