Penne with Edible Flowers

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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Total: 30 min

Prep: 20 min
Cook: 10 min

Total: 30 min

Prep: 20 min
Cook: 10 min

Ingredients

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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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Penne with Edible Flowers

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