Ingredients
- 8 bergamot flowers (red)
- 10 oz wholewheat spaghetti
- 6 oz blue cheese
- 10 oz home-made noodles
- 2 tb parsley (fresh)
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.