A Plethora of Parsley

You probably think I have a large herb garden, but that's not really true. I actually have a large flower garden with herbs interspersed and one area set aside for herbs only. It's big enough for our cooking and medicinal uses, and that's really all we need. I have one or two plants of each type that I want and that yields plenty of herbs to dry, freeze, or use fresh. Plus, there are always the potted windowsill plants indoors. I have been known to run out of my favorite herbs when cooking for a dinner evening with friends, but that's when I make an emergency run to the local grocery store. The produce sections in most supermarkets are getting better all the time with the selection and variety they carry. I also like to shop at my local health food store and was quite disappointed when I first discovered that they don't usually have fresh herbs on hand. But there is a plethora of dried and crushed herbs, so that makes up for their lack of fresh. The fragrance in that dried herb aisle is heavenly!

I'm growing parsley right now in my seed tray. Oh my, it looks like I am having a bumper crop. If it transplants well, I will be giving plants to every friend and neighbor I have. According to ancient folklore, parsley only flourishes in gardens where the mistress of the house is actually the "master." Don't tell my husband, or he'll never eat it again. That male ego thing, you know.

Well, if you end up with a good crop of parsley like I have, here's a recipe that will use up quite a bit. It actually calls for fusilli which is a corkscrew-shaped pasta, but any type of small pasta will do. Use what's in your cupboard.

Herb Pasta with White Beans and Bacon

Zest of 1 large lemon, grated or minced
1 large garlic clove, pressed
1 T fresh lemon juice
1 T olive oil
15-oz can white beans, drained and rinsed
4-6 thick slices smoked bacon, cut crosswise into 1-2 inch pieces
14 oz. dried fusilli
1 1/2 C. coarsely chopped fresh flat-leaf parsley
1/4 C. coarsely chopped fresh sage
2-3 T. coarsely chopped fresh rosemary
Coarse salt
Freshly ground pepper
Grated Romano cheese for serving

In a small bowl, whisk together lemon zest, garlic, lemon juice, and olive oil. Stir in beans and set aside.

In a medium heavy skillet, cook bacon pieces over low to medium low heat, turning often. Cook until crispy. Using a slotted spoon, transfer to paper towel and drain. Pour off bacon drippings, reserving 1/4 c. in the skillet.

Meanwhile prepare pasta according to package directions for al dente. Drain well, reserving 1/2 c. of the water. Transfer pasta to a serving bowl, add beans with their marinade and the bacon pieces and lightly toss.

In the skillet that was used to cook the bacon, heat the reserved drippings over medium-high heat until hot. Add parsley, sage, and rosemary to the hot drippings and saute' quickly, 10-15 seconds. Drizzle and scrape bacon drippings and herbs into the pasta mixture and toss to blend. For a moister coating, add a little of the reserved cooking water. Serve immediately. Pass salt, pepper, and grated cheese at the table.


God Almighty first planted a garden; and indeed, it is the purest of human pleasures. Sir Francis Bacon