Cooking Recipe Patrick'S Parsley Pasta
Recipe Ingredients
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.