Blue Cheese Pasta With Bergamot
| 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 | T | Fresh parsley |
| very finely chopped | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 31.9mg
Sodium: 594.3mg
Potassium: 119.6mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 9.2g