Blue Cheese Pasta With Bergamotcheese, main dish, pasta 10 oz wholewheat spaghetti (to 12) or- 10 oz home-made noodles 2 tablespoon fresh parsley - very finely chopped 2 tablespoon sesame or walnut oil 1 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. |
