Flower Crown Pasta Edible Garnish (Print Version)

Delicate pasta, creamy sauce, veggies, and edible blooms create stunning color, flavor, and aromatic elegance on every plate.

# What You'll Need:

→ Pasta

01 - 12.35 ounces dried linguine or tagliatelle
02 - 1 tablespoon olive oil
03 - 2 teaspoons salt (for pasta water)

→ Creamy Sauce

04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, finely minced
06 - 200 ml heavy cream
07 - 2 ounces grated Parmesan cheese
08 - Zest of 1 lemon
09 - Salt and freshly ground black pepper, to taste

→ Vegetables

10 - 3.5 ounces baby spinach leaves, washed
11 - 1 small zucchini, thinly sliced into ribbons
12 - 3.5 ounces green peas (fresh or frozen, thawed)

→ Garnish

13 - 1 cup mixed edible flowers (e.g., nasturtium, pansies, violets, marigold petals)
14 - 2 tablespoons chopped fresh chives
15 - Extra lemon zest (optional)

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Reserve approximately 120 ml (½ cup) of the pasta cooking water. Drain the pasta and set aside, lightly tossing it with 1 tablespoon of olive oil to prevent sticking.
02 - While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for approximately 1 minute until fragrant, taking care to prevent it from browning.
03 - Stir the heavy cream into the skillet and bring it to a gentle simmer. Incorporate the grated Parmesan cheese and the lemon zest, stirring continuously until the cheese has completely melted and the sauce has thickened slightly. Season with salt and freshly ground black pepper to your preference.
04 - Introduce the zucchini ribbons, baby spinach leaves, and green peas to the simmering sauce. Cook for 2 to 3 minutes, or until the spinach has wilted and the vegetables are just tender.
05 - Add the drained pasta to the skillet with the sauce and vegetables. Toss thoroughly to coat the pasta evenly. If the sauce appears too thick, gradually add the reserved pasta water, a tablespoon at a time, until a silky texture is achieved.
06 - Divide the pasta among individual serving plates, artfully twirling it into small nests. Arrange the edible flowers and chopped chives decoratively over each portion. If desired, add a sprinkle of extra lemon zest.

# Additional Tips::

01 -
  • Ready in just 35 minutes from start to finish
  • Creates a restaurant-quality presentation with simple techniques
  • Uses seasonal vegetables that can be adapted year-round
  • Balances rich creaminess with fresh spring flavors
  • Impressive enough for special occasions yet simple enough for a weeknight
02 -
  • Always verify flowers are specifically labeled as edible and grown without chemicals
  • The dish is best served immediately as flowers will wilt if left in warm pasta
  • Can be made gluten free by substituteing rice or corn pasta
  • Perfect for spring celebrations like Easter, Mother's Day or garden parties
03 -
  • Prepare all ingredients before starting to cook as this dish comes together quickly
  • For the most dramatic presentation use pasta tongs to create height when plating
  • Add edible flowers just moments before serving to preserve their beauty
  • Consider matching flower colors to the occasion yellow for summer parties purple for elegant dinners
  • Warm plates before serving to keep the cream sauce at its silky best

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