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.