Parsley Pasta

Parsley Pasta

"The Usual" is, as you may have guessed, a dish that my gram made for me all the time. I would be sitting at her kitchen table, most likely practicing writing a never ending list of words in cursive (handwriting is very important), and she would ask me what I wanted for lunch.
"The Usual."
"The Usual? Okay."
So she would set a pot of water on to boil and then nudge her tiny step ladder over to the right place in the pantry, climb up and get a box of tri-colored rotini (I would have called them "spirals" at the time), and cook them with salt and margarine. After straining, she would put them in a bowl, scoop some more margarine on top, mix it around a bit, and slide it in front of me. "The Usual." Awesome. This always made me feel as if I was a regular at a restaurant, which at the time I thought was the coolest things to aspire to.

Don't worry, I'm not about to tell you how to boil water and coat something in margarine, although this isn't that much harder, if you don't count having to clean the food processor afterward. Cleaning up the food processor is my least favorite part, if you don't count having to get it out of the cupboard in the first place- I always feel as if I'm going to drop it on my head or foot (ouch ouch ouch). 

Before I tell you the recipe, I just want to say thank you to Sam (and thus The Scrivener Collider) for mentioning Honey Never Spoils the other day- I'm sure that's where many of you nice folks currently reading this came from. Thank you, and I hope you like the recipes.

Pasta time!

1 egg
2 Cups lightly packed fresh parsley
3 TBSP cooking oil or olive oil
1 TSP crushed dried basil
1 clove garlice, minced
1/4 cup grated parmesean cheese
3 tablespoons fine dry breadcrumbs
Your favorite pasta

In a blender container or food processor bowl place egg, parsley, oil, basil and garlic.

Cover and blend until pureed. You may need to scrape down the sides of your processor and blend it again to get it all at an even consistency.

Scrape the puree out of the processor or blender and in to a smaller bowl. Add the parmesean and bread crumbs.


Refrigerate in a covered container until needed - yields about 2/3 cup of sauce.

Since I'm a tiny bit squicked out when it comes to raw eggs, I wanted to use this up as soon as possible, so I put some water on to boil for pasta when I started adding the ingredients to the food processor. Once the linguini was done, I strained it and tossed it together with the parsley sauce as quickly as possible, in hopes that the heat from the steaming pasta would counteract anything unsavory in the raw egg.

This was really tasty, raw egg and all! It was like a very mild pesto, and I would definately make it again- my boyfriend ate up his bowl of it before I was done photographing my serving!

If you don't like eating raw eggs (which I can totally understand- I'm still not a fan of soft poached eggs) I'm sure that you leave out the egg and add in a little bit more oil. If for some reason you'd like to read a little bit more about raw eggs, Boing Boing discussed it briefly last month.


  1. You're welcome for the mention. <3 i love green food! That looks so good, I'll be sure to make it next summer when my neighbors are giving away their overgrown spice gardens.

  2. This looks wonderful....a very nice twist on basil pesto that actually looks more interesting. Have to try it! Thank you.

  3. This looks delicious! I'll be making it ASAP! thanks :)

  4. Raw eggs add a distinct taste to the pasta recipe.