Blue Cheese Pasta With Bergamot

Recipe Ingredients

10 oz	284g	Wholewheat spaghetti - (to 12), or-
10 oz	284g	Home-made noodles
2 tablespoons	30ml	Fresh parsley - - very finely choppe
2 tablespoons	30ml	Sesame or walnut oil
		Salt and pepper - to taste
6 oz	170g	Blue cheese - (to 8 oz.), - crumbled
8		Red bergamot flowers - - (petals of)

Recipe Instructions

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.

Source:
Michele Urvater

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