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.
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