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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.