Lavender Pasta With Chervil Food

PASTA WITH LAVENDER

Steps:

• Bring a large pot of water to a boil and salt it. Shred vegetables, using a food processor, grater or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so.
• Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist.
• Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, and serve.

LAVENDER PASTA WITH CHERVIL

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 6 to 8 minutes.
• Meanwhile, process macadamia nuts in a food processor or chopper until finely chopped.
• Drain pasta and transfer to a large work bowl. Add butter and olive oil. Sprinkle chervil and chopped macademia nuts on top and season with salt. Toss and serve.