Spring Garden Pasta
HANDS-ON 20 MIN TOTAL 25 MIN
SERVES 4 SUBMITTED BY PHO1962 ★★★★★ 48 REVIEWS
3 large eggs, at
2 cups flour
2 Tbsp. olive oil
1 tsp. salt
2 Tbsp. water, or as needed
½ cup edible flower petals (such as violas, dianthus, pansies, or fennel flowers), chopped into ½-inch pieces if large, plus whole flowers for garnish 4 Tbsp. chopped fresh herbs (such as thyme and dill), plus more for garnish
¼ cup butter, melted
1 lemon, zested and juiced
⅓ cup shredded Parmesan cheese
Salt and cracked black pepper
1. Beat together eggs, flour, oil, and salt in a bowl. Add water, 1 tsp. at a time, until a smooth and very thick dough forms. Turn dough out onto a work surface and knead 10 minutes until very smooth. Cover; let dough rest 5 to 10 minutes.
2. Divide dough into 8 balls; roll each into a thin sheet about 18 inches long, using a pasta roller or a rolling pin.
On a lengthwise half of each sheet, sprinkle 1 Tbsp. petals and ½ Tbsp. herbs. Fold sheet in half lengthwise over petals and herbs, then roll again to a thin sheet. Cut into long, 1-inchwide strips using a pizza cutter.
3. Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes; drain.
Toss with butter, lemon zest and juice, and Parmesan. Season with salt and pepper. Garnish with additional flowers and herbs. armagazine.com/spring-garden-pasta QUICK VEGETARIAN
PER 1-CUP SERVING: 475 CAL; 24G FAT
(11G SAT); 14G PRO; 50G CARB (2G FIBER, 1G SUGARS); 875MG SODIUM