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| Blue Cheese Pasta With Bergamot Recipe |
Category: Cheese / Entrees
Rating:
N/A
Servings: 4
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Ingredients
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)
Cooking Directions:
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.
entrees,pasta,cheese
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