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Penne with Edible Flowers

Penne with Edible Flowers is a modern British recipe for a classic vegetarian dish of cooked pasta with garlic oil that's finished with sun-dried tomatoes and a mix of edible flowers. The full recipe is presented here and I hope you enjoy this classic British version of: Penne with Edible Flowers.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesBritish Recipes


Ingredients:

500g penne pasta
3 tbsp extra-virgin olive oil
1 tbsp garlic, chopped
150g sun-dried tomatoes (the kind preserved in oil), drained and thinly sliced
35g flat-leaf parsley, finely minced
6 chive blossoms, separated into florets
80g assorted flowers, shredded (eg nasturtiums, pansies, dandelions, oxeye daisy petals, mallows, rose petals)
a few whole flowers or flower petals, to garnish

Method:

Bring a large pan of lightly-salted water to a boil. Add the pasta and cook for about 10 minutes, or until al dente.

Whilst the pasta is cooking, heat the olive oil in a frying pan. Stir in the garlic and cook for 1 minutes, stirring constantly.

Drain the pasta and place in a large bowl and toss with the garlic oil to coat. Stir in the sun-dried tomatoes and flower blossoms and toss to combine.

Garnish with a few whole flowers and serve.