Side Pannel
Patrick's Parsley Pasta
Patrick's Parsley Pasta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Pasta
Ingredients List
- 2 lg Garlic cloves; thinly sliced
- 3/4 c Fresh Italian parsley*
- -- finely minced
- 1 1/2 ts Dried marjoram or
- 1 tb Fresh marjoram; minced
- 1 ts Dried basil or
- 1 tb Fresh basil; minced
- 1 ts Brown sugar
- 1/4 c Red wine vinegar
- 3/4 ts Dry mustard
- 1/2 ts Celery seeds; crushed
- 2 Egg whites
- 2 ts Olive oil
- 2 tb Lemon juice
- Freshly ground pepper
- 1/2 c Fresh Romano cheese; grated
- 1 lb 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.
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.
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