Blue cheese pasta with bergamot

 
                      BLUE CHEESE PASTA WITH BERGAMOT
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese                           Main dish
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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
                         -- (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.
  
 
 
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