Title: Salsa Di Spinaci Con Uova
Categories: Appetizer Sauce
Yield: 4 Servings

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

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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