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Add a photoServings: 4
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
- 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.
- Sprinkle on the cheese, then toss in the bergamot petals. Serve immediately.
- Note: Personally, I think the walnut oil goes better with this.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 169 | 80% |
| Total Fat 19.04g | 24% |
| Saturated Fat 8.91g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 594mg | 25% |
| Potassium 119mg | 3% |
| Total Carbs 1.11g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.23g | 0% |
| Protein 9.15g | 15% |
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