Penne with edible flowers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Penne |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Garlic; minced |
| 1 | cup | Sun-dried tomatoes; drained and thinly sliced |
| ½ | cup | Parsley; finely chopped |
| 3 | tablespoons | Chives; finely chopped |
| 6 | Chive blossoms; broken into florets | |
| 1 | cup | Assorted flowers; chopped, (such as nasturtiums, pansies, dandelions), plus whole for garnish |
Directions
PICK OF THE DAY EDIBLE FLOWERS SHOW #PD1B02 In large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente.
While pasta is cooking, heat the oil until hot in a small skillet. Add garlic and cook, stirring, 1 minute. Drain the pasta and put it in a very large bowl. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers. Garnish with whole flowers.
Posted to recipelu-digest by molony <molony@...> on Mar 10, 1998