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.

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