See Also: Pasta · Side Dishes · Vegetable Dishes
Pasta Salad with Parsley Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.copm.
1 pound good quality pasta, interesting shapes such as penne or orecchiette
2 cloves garlic
1/4 teaspoon sea salt
8 black peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon dried tarragon
3/4 cup finely chopped parsley or leafy endive
4 green onions
grated peel of 1 lemon
3/4 to 1 cup extra-virgin olive oil
2 tablespoons vinegar, or to taste
Cook the pasta in boiling salted water until tender. Drain and coat with a little olive oil and set aside. In food processor or in a mortar and pestle, make a paste of the remaining ingredients except for the olive oil and vinegar. When it is paste-like, then add the oil and vinegar. Pour a little of the sauce onto salad plates, and then top with the pasta. Garnish with slivers of Parmigiano-Reggiano cheese.
Recipe created 1996-02-02.
