Title: Blue cheese pasta with bergamot
 Categories: Cheese, Main dish, Pasta
      Yield: 4 Servings
 
     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)
 
  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.