| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Appetizers, Sauces, Pasta, Vegetables | 4 | Servings |
INGREDIENTS
| 120 | ml | Olive oil |
| 50 | ml | Lemon juice |
| 2 | tb | Capers |
| 250 | g | Spinach leaves, torn roughly |
| 6 | Lettuce leaves, torn roughly | |
| Salt & pepper | ||
| Fresh pasta of your choice | ||
| Sprigs continental parsley |
INSTRUCTIONS
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
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