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Patrick's Parsley Pasta

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      Title: PATRICK'S PARSLEY PASTA
 Categories: Cheese/eggs, Harned 1994, Herb/spice, Main dish, Pasta
      Yield: 6 Servings
 
      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**
 
  *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.
 
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