Today’s recipe is – again – as easy as possible. Some fusilli, one egg, some melted butter and a pinch of salt and pepper.
The highlight today is a mix of dried and edible wild flowers I collected last summer: Rose petals, cornflowers, sunflower blossoms, nettle flowers and mallow, mixed with chives and parsley. Mixed with a spoonful melted butter, You simply give them over the pasta after cooking the pasta and roasting the pasta with few oil oder butter in a pan. Give some of the blossoms over the pasta and the egg and enjoy an aromatic pleasure!