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Title: Blue Cheese Pasta With Bergamot
Yield: 4 Servings

Ingredients

     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
      1    salt and pepper; to taste
      6 oz blue cheese (to 8 oz.) -
           -crumbled
      8    red bergamot flowers -
           -(petals of)

Instructions

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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