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Lavender and Fusilli Pasta (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition)
Servings: 1by maria liberati242 recipes>Ingredients
- 1 red pepper
- 1 yellow pepper
- 2 tbsp (30 gr) chopped olives
- 4 lavender flowers
- 1 lb (500 gr) fusilli pasta
- 3 tablespoons extra virgin olive oil
- Juice of ½ fresh lemon
Directions
- Cut and clean peppers, removing seeds. Place on cookie sheet under broiler for 10 minutes or until skin begins to burn. Remove. Let cool in a paper bag. Remove skins.
- Chop peppers and place in a large bowl; add chopped olives.
- Gently break apart lavender flowers and add to pepper and olive mixture. Add in olive oil and squeeze in ½ lemon and blend. Set aside. Boil pasta till al dente. Place into olive oil mixture, toss, and serve al fresco! Add salt and pepper to taste.
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