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Receta Lavender and Fusilli Pasta (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition)
by maria liberati

Lavender and Fusilli Pasta (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition)
Calificación: 4/5
Avg. 4/5 1 voto
  Italia Italian
  Raciónes: 1

Ingredientes

  • 1 red pepper
  • 1 yellow pepper
  • 2 tbsp (30 gr) chopped olives
  • 4 lavender flowers
  • 1 lb (500 gr) fusilli pasta
  • 3 tablespoons extra virgin olive oil
  • Juice of ½ fresh lemon

Direcciones

  1. Cut and clean peppers, removing seeds. Place on cookie sheet under broiler for 10 minutes or until skin begins to burn. Remove. Let cool in a paper bag. Remove skins.
  2. Chop peppers and place in a large bowl; add chopped olives.
  3. Gently break apart lavender flowers and add to pepper and olive mixture. Add in olive oil and squeeze in ½ lemon and blend. Set aside. Boil pasta till al dente. Place into olive oil mixture, toss, and serve al fresco! Add salt and pepper to taste.