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.

Pinwheel Bake
serves 4

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.