BLUE CHEESE PASTA WITH BERGAMOT

      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.
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