Oct 21, 2008
Parpadelle con Sugo Verde
- 1 lb fresh parpadelle
- 3/4 cup parsley, minced
- 1 tbsp capers, drained
- 1/2 cup parmesan, grated
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- sea salt and cracked pepper
- the juice of half a lemon
- Combine the parsley, capers, garlic, olive oil, lemon juice, and parmesan.
- Cook the parpadelle in salted boiling water.
- Drain. Toss with the sauce. Season to taste. Serve.
delicious, fresh, quick, pretty