Recipe - Salsa Di Spinaci Con Uova

120 ml Olive oil
50 ml Lemon juice
2 tablespoon Capers
250 g Spinach leaves, torn roughly
6 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip