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

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Ingredients

Cost per recipe $1.51 view details

Directions

  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.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 172g
Calories 526  
Calories from Fat 382 73%
Total Fat 43.23g 54%
Saturated Fat 5.98g 24%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 7mg 0%
Potassium 279mg 8%
Total Carbs 30.15g 8%
Dietary Fiber 3.1g 10%
Sugars 4.97g 3%
Protein 5.2g 8%
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