Salsa di spinaci con uova

Yield: 4 servings

Measure Ingredient
120 millilitres Olive oil
50 millilitres Lemon juice
2 tablespoons Capers
250 grams Spinach leaves, torn roughly
6 eaches Lettuce leaves, torn roughly
\N \N Salt & pepper
\N \N Fresh pasta of your choice
\N \N Sprigs continental parsley

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.

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