| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Italian |
Cheese/eggs, Harned 1994, Herb/spice, Main dish, Pasta |
6 |
Servings |
INGREDIENTS
| 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** |
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. 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 at www.synapse.com/~gemini
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