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Salsa Di Spinaci Con Uova 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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