Spaghetti with peas & edible flowers
I was so happy yesterday to see that the first of the Nasturtiums had flowered in my garden. I haven't grown any of these for years and for the life of me I don't know why I haven't. But I feel like I've been missing out not having these orange and red beauties to gaze upon, and now to feast upon.
Nasturtiums have a peppery flavour and can be eaten raw, in salads or steamed with vegetables. They flower all summer long and work well with chives, thyme and basil. They do have a tendency to ramble, so I always grow them in troughs either on their own or with a single herb. Borage is the beautiful blue flower that grows very tall and it can push out other plants, so it's ideal to grow on it's own in a medium container. The bees go crackers for it too. It is also eaten raw as it doesn't like to be cooked and it has a cucumber like flavour.
Today I wanted a quick, light lunch of pasta. Taking my cue from nature with what was ready in my garden I made a spaghetti and creme fraiche dish, dressed with herbs, edible flowers and a little vegetable parmesan. It was so simple yet utterly delicious.
Ingredients: (serves 1)
Handful of fresh peas, podded
2 large tbsp creme fraiche
A small handful (vegetarian) parmesan, grated
Herbs from the garden - marjoram and thyme
Edible flowers from the garden - nasturtium and borage
^ Boil the water for the pasta. Add the spaghetti, near the end of the boiling time, add the fresh peas.
^ In a separate pan, lightly heat the creme fraiche and add the grated parmesan. Gently stir until the parmesan and creme fraiche are smooth.
^ Take creme fraiche off the heat and add herbs (I just tear mine) and the edible flowers (again torn). Mix gently.
^ Drain the pasta and peas into a colander. Then pour pasta back into pan. Add the creme fraiche/cheese and mix to combine.