Pasta with Parsley Sauce

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                            FOOD FUNNY
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Here's another good one from Rosemary Zwick:

One day two cows were chatting over the fence between their two fields.
The first cow said, "I'm telling you, this mad cow disease is getting
pretty scary! I've heard it's spreading so fast that it's already on
Farmer Rubin's land just down the road!"

The second cow replied, "So what? It doesn't affect us chickens!"

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                            TODAY'S RECIPE
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This parsley-based "pesto" is a good recipe to keep in mind because parsley is available year-round.

Pasta with Parsley Sauce (Pasta al Prezzemolo)

3-6 cloves garlic, coarsely chopped
6 anchovy fillets
3 cups (750 ml) loosely packed flat-leaf parsley leaves
3 Tbs (45 ml) lemon juice or white wine vinegar
Salt and freshly ground pepper to taste
1/2 cup (125 ml) extra-virgin olive oil
1 lb (450 ml) dried pasta of your choice, cooked according to package directions and drained

Combine the garlic, anchovy fillets, parsley, lemon juice, salt, and
pepper in an electric blender or food processor and process, scraping
down the sides of the container several times, until the parsley is
finely chopped. Add the olive oil in a thin stream while the motor is
running. Toss the sauce with the drained pasta and serve immediately.
Serves 4 to 6.
Received on Tue Aug 11 19:27:32 2009