Patrick's parsley pasta

Yield: 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.