Blue Cheese Pasta with Bergamot

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

Salt and pepper -- to taste 6 oz Blue cheese (to 8 oz.)

-- crumbled 8 Red bergamot flowers

-- (petals of)

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.