Recipe courtesy of Curtis Aikens
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Penne with Edible Flowers
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- 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.
