Spring Pasta Salad with Edible Flowers


12 to 13 Oz. package fusilli pasta or other short pasta

3.5 Oz. baby spinach leaves

2 to 3 green onions

1 handful fresh parsley

1 to 2 sprigs fresh mint

1 sprig fresh marjoram

2 Oz. pine nuts toasted

1/4 cup Parmigiano cheese, thinly sliced into flakes(omit for vegans, or use a vegetarian cheese)

extra virgin olive oil

salt and pepper to taste

edible flowers, pansies use for this example.

Note:Edible flowers include citrus blossom, clover, daisies, dandelions, hibiscus, honeysuckle, lavender, lilac, mums, nasturtium, roses, sunflowers, violets and pansies.

For the Pasta

Clean onions and remove 2/3 of the greens.

Bring water to a boil in a pot, add salt once it starts to boil and bring to the boil again.

Cook pasta al dente according to the instructions on the package.

5 minutes before the pasta is cooked, add onions to the pot.

Save a little of the pasta cooking water and drain the pasta.

Drain and rins pasta in cold running water to cool.

Put the pasta into a bowl and sprinkle with 2 tablespoons of olive oil, then mix well.

For the Sauce

While you are waiting for the water to boil and the pasta to cook, wash and dry parsley, marjoram, mint.

Wash and dry the spinach leaves.

Toast pine nuts in a non stick frying pan, for 1 or 2 minutes.

Put herbs and half the spinach leaves into a blender with some olive oil and pulse a few times.

Add the blanched onions and a little more oil and pulse again.

Add half the toasted pine nuts with salt and pepper to taste, then pulse again.

If the sauce seems dry add some more olive oil or a dash of the saved pasta cooking water.

To Make the Salad

Add the sauce to the pasta and mix.

Add the remaining pine nuts to the pasta with the remaining spinach leaves and the thinly sliced Parmesan cheese flakes.

Mix the cold pasta and sauce with the pine nuts, spinach and cheese and serve decorated with edible flowers. Enjoy!
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