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. |
