Penne with edible flowers

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 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

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