Blue cheese pasta with bergamot
Yield: 4 Servings
Ingredients:
- 10 oz Wholewheat spaghetti (to 12) -or-
- 10 oz Home-made noodles
- 2 tb Fresh parsley -- very finely chopped
- 2 tb Sesame or walnut oil Salt and pepper; to taste
- 6 oz Blue cheese (to 8 oz.) -- crumbled
- 8 Red bergamot flowers
Instructions:
-- (petals of) Cook pasta in plenty of boiling salted water until 'al dente.' Drain and transfer to serving dish. Toss in the parsley and oil; season to taste. Sprinkle on the cheese then toss in the bergamot petals. Serve immediately. Note: Personally I think the walnut oil goes better with this. From _Cooking with Flowers_ by Jenny Leggatt. New York: Fawcett Columbine 1987. Pg. 105. ISBN 0-449-90252-8. Typed for you by Cathy Harned.
