Patrick's Parsley Pasta

Recipe Ingredients

2 teaspoons	10ml	Garlic cloves - thinly sliced (large)
3/4 cup	69g / 2.4oz	Fresh Italian parsley* finely minced
1 1/2 teaspoons	7.5ml	Dried marjoram or
1 tablespoon	15ml	Fresh marjoram - minced
1 teaspoon	5ml	Dried basil or
1 tablespoon	15ml	Fresh basil - minced
1 teaspoon	5ml	Brown sugar
1/4 cup	59ml	Red wine vinegar
3/4 teaspoon	3.8ml	Dry mustard
1/2 teaspoon	2.5ml	Celery seeds - crushed
2		Egg whites
2 teaspoons	10ml	Olive oil
2 tablespoons	30ml	Lemon juice
		Freshly ground pepper
1/2 cup	73g / 2.6oz	Fresh romano cheese - grated
1 lb	454g / 16oz	Spiral pasta**

Recipe Instructions

*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.

Source:
Mario Batali

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