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.
Â© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: dinner, pasta, Recipes, spices/herbs
Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.