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
  1. Combine the parsley, capers, garlic, olive oil, lemon juice, and parmesan.
  2. Cook the parpadelle in salted boiling water.
  3. Drain.  Toss with the sauce.  Season to taste.  Serve.

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