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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: To cut cucumber sticks, slice cucumber into 1/8-inch-thick rounds, stack rounds, and cut into 1/4-inch-wide pieces. Rinse and drain calendula or marigold flowers, then pull off petals. Ingredients:
3/4 pound dried farfalle (bow-tie) pasta |
1/3 cup lemon juice |
1/3 cup extra-virgin olive oil |
1 1/2 teaspoons fresh-ground pepper |
1 cup (4 oz.) crumbled feta cheese |
3/4 cup english cucumber sticks (see notes) |
salt |
1/2 cup calendula or marigold petals (see notes) |
3 1/2 cups nasturtium blossoms, rinsed and drained |
3 1/2 cups tender nasturtium leaves or butter lettuce leaves, rinsed and drained |
Directions:
1. Cook pasta in about 3 quarts boiling water over high heat until tender to bite, about 10 minutes. Drain, immerse in cold water, and drain when cool, about 3 minutes.
2. In large bowl, mix lemon juice, oil, and pepper. Add pasta, feta, and cucumber. Mix and season to taste with salt. Add calendula petals and nasturtium blossoms; mix gently.
3. Line a platter or plates with nasturtium leaves. Spoon salad onto leaves.
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