Patrick's parsley pasta

6 Servings

Ingredients

Quantity Ingredient
2 larges Garlic cloves; thinly sliced
¾ cup Fresh Italian parsley* finely minced
1½ teaspoon Dried marjoram or
1 tablespoon Fresh marjoram; minced
1 teaspoon Dried basil or
1 tablespoon Fresh basil; minced
1 teaspoon Brown sugar
¼ cup Red wine vinegar
¾ teaspoon Dry mustard
½ teaspoon Celery seeds; crushed
2 Egg whites
2 teaspoons Olive oil
2 tablespoons Lemon juice
Freshly ground pepper
½ cup Fresh Romano cheese; grated
1 pounds Spiral pasta**

Directions

*This amount is all of a good-sized bunch, stems removed and saved for soup or stock.

**Rotelli, etc. The more nooks and crannies in the pasta, the more sauce it will hold.

Place garlic and parsley in a small bowl. Beat in herbs, brown sugar, vinegar, mustard, celery seeds, egg whites, oil, lemon juice and pepper. Add grated cheese; mix thoroughly. Allow to stand at room temperature while you cook pasta according to package directions.

Drain pasta and return to pot; toss with parsley and cheese mixture.

Serve immediately with extra freshly grated cheese.

The author says that leftovers are good cold or at room temperature accompanied by corned beef.

From _Sage Cottage Herb Garden Cookbook_ by Dorry Baird Norris.

Chester, CT: The Globe Pequot Press, 1991. Pp. 94-95. ISBN 0-87106-239-9. Electronic format by Cathy Harned.

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