1. Cook pasta for 8 minutes in boiling water or until al dente, drain.
  2. In a blender or food processor combine the herbs, 80ml olive oil, capers, mustard and lemon juice. Blend until smooth, the mixture should be the consistency of thin cream. If it’s too thick blend in some more olive oil.  Season with salt and pepper to taste.
  3. When the pasta is cooked and strained return to the sauce pan and pour over the salsa verde. Gently mix through until the salsa coats the pasta sheets.
  4. Arrange layers of pasta on a serving platter, top with Parmesan cheese.  

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