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Blue Cheese Pasta With Bergamot Recipe

by Global Cookbook

Ingredients

10 ounce Wholewheat spaghetti (to 12) 10 ounce Home-made noodles 2 Tbsp. Fresh parsley very finely minced

2 Tbsp. Sesame or possibly walnut oil Salt and pepper, to taste 6 ounce Blue cheese (to 8 ounce.) crumbled 8 x Red bergamot flowers (petals of)

Directions

1. Cook pasta in plenty of boiling, salted water till 'al dente.' Drain and transfer to serving dish. Toss in the parsley and oil; season to taste.
2. Sprinkle on the cheese, then toss in the bergamot petals. Serve immediately.
3. Note: Personally, I think the walnut oil goes better with this.

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