Name: Penne with Edible Flowers
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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Recipe courtesy of Curtis Aikens

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

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

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.

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