Free Recipe Patrick s Parsley Pasta
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Ingredients for Patrick s Parsley Pasta Recipe
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**
Patrick s Parsley Pasta Preparation
*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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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