I think before people continue to berate this recipe they need to realize that there are various types of parsley. Cooking with your general, curly-leafed parsley used for garnish in many Western nations will give you little flavour. Italian parsley, however, is much closer to cilantro, and Chinese parsley is EXACTLY the same thing as cilantro. In regions where the latter are used commonly for cooking, some people simply call it 'parsley'. Different places, different names ('cilantro', by the way, is also called 'coriander' in an many Asian nations).
This is meant to be a simple pasta, and with the right type of parsley it is just that.