Last week we had our
Traveling Lavender Class
Everyone met at our store
(and thankfully the rain held off for our party!)
Tables were set outside
and we shared how to cook with culinary Lavender
while everyone dined on:
Cherry Turkey Wraps with Raspberry Lavender Vinaigrette
Herbed Pasta with Goat cheese
and Lavender Pineapple Dream Cake
Route 6 to Schooner Farms
Where we were treated to walking
the Lavender Labyrinth
and learning how they make their lavender hydrosol
Because the 4th is coming up
we thought we'd share the Herb Garden Pasta recipe
because it would be perfect for a picnic or get-together!
HERBED GARDEN PASTA
1/2 pound uncooked penne pasta
1-1/2 teaspoon extra-virgin olive oil,plus 1-1/2 teaspoon separated
1/4 cup fresh basil, chopped
2 Tablespoons fresh parsley, chopped
1 teaspoon organic culinary Lavender buds, chopped
1/4 teaspoon fresh-ground black pepper
1 garlic clove, minced
1/2 red onion, minced
2 teaspoons fresh chives, chopped
2 teaspoons fresh rosemary, chopped
1 pint cherry tomatoes
3 Tablespoons vegetable broth
2 Tablespoons butter
1/3 cup goat cheese
Fresh basil for garnish
Cook the pasta according to the package's directions, and drain.
Place the pasta in a large bowl and toss with 1-1/2 teaspoon of olive oil..
Add the basil, parsley, lavender, salt and pepper.
Toss well to combine.
(We added more lavender because we wanted to taste it more
~ you can do this at the end if you'd like to adjust your herb flavors!)
In a large skillet, mix together the remaining 1-1/2 teaspoon of olive oil,
garlic, onion, chives and rosemary.
Saute the ingredients over medium-low heat for 4 minutes,
stirring frequently. Add the tomatoes, and continue sauteing until
the skins of the tomatoes are slightly charred and just beginning to burst.
Add the vegetable broth and butter, and add the tomato and onion mixture
to the pasta. Toss well to combine. Sprinkle with the goat cheese
and garnish with as much fresh basil as you want!
Serve immediately. Makes approximately 2-4 servings.