Blue Cheese Pasta with Bergamot
Submitted by janinegoldstein
Whole wheat spaghetti tossed with sesame oil, crumbled blue cheese, and scattered with bergamot flower petals. A five-ingredient pasta that’s elegant, earthy, and utterly unique.
YIELD
3 servingsPREP
10 minCOOK
15 minREADY
30 minFive ingredients. That’s it. And somehow this pasta manages to be one of the most sophisticated things you’ll ever put on a plate.
Whole wheat spaghetti brings a nutty chew, sesame oil adds a warm, toasty richness, and crumbled blue cheese melts into the hot noodles just enough to coat without drowning. Fresh parsley keeps things bright.
Then come the bergamot petals, scattered across the top like confetti. They bring a floral, citrusy note that lifts the whole dish out of the ordinary and into something genuinely memorable.
Chef Tips
- Toss the hot, drained pasta with the oil immediately so it absorbs the flavor
- Use a creamy blue cheese like Dolcelatte for a milder, meltier finish
- Bergamot flowers (bee balm) can be found at farmers’ markets or grown in herb gardens. The petals are edible and mildly citrusy
- Serve this as a date-night dish. It’s simple enough to cook while holding a conversation
Ingredients
Directions
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.
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