Penne with edible flowers

1 Servings

Ingredients

QuantityIngredient
1poundsPenne
3tablespoonsOlive oil
1tablespoonGarlic; minced
1cupSun-dried tomatoes; drained and thinly sliced
½cupParsley; finely chopped
3tablespoonsChives; finely chopped
6Chive blossoms; broken into florets
1cupAssorted 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