Yield: 1 Servings
|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