Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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