Blue cheese pasta with bergamot
Last updated 6/12/2012 1:09:18 AM. Recipe ID 36193. Report a problem with this recipe.
Title: Blue cheese pasta with bergamot
Categories: Cheese, Main dish, Pasta
Yield: 4 Servings
10 oz Wholewheat spaghetti (to 12)
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.)
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
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
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