Recipe - Blue Cheese Pasta With Bergamot

10 ounce Wholewheat spaghetti (to 12)
or
10 ounce Homemade noodles
2 tablespoon Fresh parsley
very finely chopped
2 tablespoon Sesame or walnut oil
Salt and pepper; to taste
6 ounce 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 0449902528. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini