| 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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