It’s the weekend and that means time for Weekend Herb Blogging, hosted by Kalyn’s Kitchen.
Curly parsley is characterized by it’s curly leaves. It has a mild peppery flavor, and can be eaten raw as a breath freshener. It has less flavor than the Italian variety of parsley, though. Curly parsley makes a pretty garnish and can also be used in cooking.
I used it to make a Pinwheel Bake today. It’s a light dish, with cheddar, portabella mushrooms, green beans and pasta. Very yummy.
See also Mushroom, Wax Beans and Cheddar Pasta Bake.
Mushroom Green Bean Pinwheel Bake
- 2 1/4 cup cooked pinwheel (fiori) pasta
- 1 tbsp extra virgin olive oil
- 1 medium portabella cap, diced
- 10-15 green beans, ends removed and cut in half
- 1 clove garlic crushed
- 1 cup shredded cheddar
- 1/4 cup broth (variety of your choice)
- 2 tbsp curly parsley
- In small frying pan, heat olive oil over medium-low heat.
- Stir in garlic, portabella and green beans and saute, stirring frequently for 4-5 minutes, until tender. Sprinkle with salt and pepper, if desired.
- Combine pasta and veggies in a medium casserole. Stir in cheese and broth until well combined. Stir in parsley.
- Cook for 20 minutes in a preheated 400 degree oven.
© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: dinner, pasta, Recipes, spices/herbs