Blue cheese pasta with bergamot

4 servings

Ingredients

Quantity Ingredient
No Ingredients Found

Directions

Source: The National Culinary Review, June'94 The brilliant red bergamont flowers add a wonderful splash of color and give this dish a spicy flavor. Serve the pasta with a crunchy side for a really appetizing meal. From Cooking with Flowers. 10 to 12 ounces whole-wheat spaghetti or homemade noodles 2 tablespoons fresh parsley, very finely chopped 2 tablespoons sesame or walnut oil Salt and pepper 6 to 8 ounces blue cheese, crumbled Petals of 8 red bergamot flowers Method: Cook the pasta in plenty of boiling, salted water until al dente. Drain and transfer to a serving dish. Toss in the parsley and the oil and season to taste. Sprinkle on the cheese, then toss in the bergamot petals. Serve immediately. Submitted By SHERREE JOHANSSON On 10-23-94

Related recipes