Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

120 ml Olive oil
50 ml Lemon juice
2 tb Capers
250 g Spinach leaves, torn roughly
6 ea Lettuce leaves, torn roughly
Salt pepper
Fresh pasta of your choice
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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