Name: Blue Cheese Pasta with Bergamot
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 (petals of)

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Cheese, Main dish, Pasta	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 (petals of)

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. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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