Categories: Appetizers, Sauces, Pasta, Vegetables 
      Yield: 4 servings 
  
    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.