This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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".
From: Sherree Johansson.