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.
