How wonderful! It is so easy to think of edible flowers as part of sweets and desserts, but I just love the idea of adding them to savoury dishes too! And how perfect is pasta! With the perfect sauce, it not only looks incredible with edible flowers, but it sure makes their taste stand out too!
Last week we made Calendula Pasta, and this week, investigating recipes to do with Clove Pinks, I found this little gem on the internet – Yankee Magazine’s Fettucine Pasta with Mushrooms and Clove Pinks
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots, finely minced
- 1 cup sliced mushrooms
- 3/4 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram
- salt and pepper, to taste
- 1/4 cup fresh clove pink petals, torn into small pieces
- 1 tablespoon chopped fresh parsley
- 1 pound fettuccine
- grated Parmesan cheese, for topping
- In a large skillet over medium heat, warm the butter and oil. Add the shallots and saute for about a minute.
- Add the mushrooms and marjoram and cook, stirring, for 3 to 4 minutes.
- Season with salt and pepper, add the clove pinks and parsley, and toss. Cover the pan, turn the heat to low, and keep the mixture warm.
- Cook the fettuccine according to the package directions. Drain the pasta, add to the mushroom mixture, and toss well to coat.
- Add more butter or olive oil, if desired. Top with the Parmesan cheese. Serve hot.
Mmm… I wonder about adding clove pinks to the pasta if making fresh – a double dose of flower food!