Recipe - Penne With Edible Flowers

1 pound Penne
3 tablespoon Olive oil
1 tablespoon Garlic; minced
1 cup Sundried tomatoes; drained
and thinly cut or sliced up
One half cup Parsley; finely chopped
3 tablespoon Chives; finely chopped
6 Chive blossoms; broken into
florets
1 cup Assorted flowers; chopped,
(such as nasturtiums,
pansies, dandelions), plus
whole for garnish

PICK OF THE DAY EDIBLE FLOWERS SHOW #PD1B02

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.

Posted to recipeludigest by molony molony@scsn.net on Mar 10, 1998