Pansy Pasta with Flower Confetti
2 quarts water
1 teaspoon salt
1/2 pound dry angel hair pasta
2 tablespoons olive oil
2 cups sliced zucchini
1/4 cup sliced leek
1/2 cup white wine
16 pansy blossoms
1/2 cup chopped mixed edible flowers (pansies, violets, nasturtiums.)
In a large pot, bring water and salt to a boil.
Add pasta and cook until just tender (about five to seven minutes).
While pasta is cooking, heat olive oil in a medium skillet.
Add zucchini and leek, and sauté just until leek is translucent.
Add white wine and simmer until zucchini is tender (about five minutes).
Add pansy blossoms.
Drain pasta well and return to pot.
Add zucchini mixture and stir well.
Arrange on a serving platter and sprinkle with chopped flower confetti.
Serve hot.
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