Yield: 1 Servings
| Measure | 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 \N | Chive blossoms; broken into florets |
| 1 cup | Assorted flowers; chopped, (such as nasturtiums, pansies, dandelions), plus whole for garnish |
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