Penne with Edible Flowers (Curtis Aikens2) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Ingredients:
1 pound penne |
3 tablespoons olive oil |
1 tablespoon garlic, minced |
1 cup sun-dried tomatoes, drained and thinly sliced |
1/2 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 |
Directions:
1. In large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente.
2. 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.
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