Salsa di spinaci con uova
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 120 | millilitres | Olive oil |
| 50 | millilitres | Lemon juice |
| 2 | tablespoons | Capers |
| 250 | grams | Spinach leaves, torn roughly |
| 6 | eaches | Lettuce leaves, torn roughly |
| Salt & pepper | ||
| Fresh pasta of your choice | ||
| Sprigs continental parsley | ||
Directions
Combine oil, lemon juice, capers, spinach & lettuce in a food processor. Blend until smooth. Season well with salt & pepper.
Cook the pasta until *al dente*. Heat spinach puree slightly, being careful not to overcook or burn. Add to well drained pasta & combine.
Garnish with parsley.
Adapted from Sue Lloyd & Jacquie Keys, "A Passion for Pasta". Posted by Sherree Johansson.