Recipe - Patricks Parsley Pasta

2 lg Garlic cloves; thinly cut or sliced up
Three fourths cup Fresh Italian parsley*
finely minced
1 One half teaspoon Dried marjoram or
1 tablespoon Fresh marjoram; minced
1 teaspoon Dried basil or
1 tablespoon Fresh basil; minced
1 teaspoon Brown sugar
One fourth cup Red wine vinegar
Three fourths teaspoon Dry mustard
One half teaspoon Celery seeds; crushed
2 Egg whites
2 teaspoon Olive oil
2 tablespoon Lemon juice
Freshly ground pepper
One half cup Fresh Romano cheese; grated
1 pound Spiral pasta**

*This amount is all of a goodsized 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. 9495. ISBN 0871062399. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini