Broccoli and Lavender Pasta
Vegan, Serves 8
This is a great sauce for lavender pasta. I made this for my mom on mother's day a few years ago, and she ended up loving it! I was talking to a local vendor out at the farmers market today, and they have lavender pasta.... So, for those in SA, Shayne Sauce sells it and for those in COS Pappardelle's sells it...
1 lb. dry lavender pasta
2 cups broccoli florets
3 Tbsp. extra virgin olive oil
1 clove garlic, minced
Juice and zest of 1 lemon
2 tsp. salt
1 tsp. pepper
1/4 cup toasted pine nuts
1. Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to package directions, drain, and set aside.
2. In a medium saucepan, bring about 4 cups of water to a boil. Add the broccoli and cook about 2 minutes. Drain and set aside.
3. Place a small sauté pan over medium-low heat. Add the oil and garlic and sauté for 1 minute. Remove from heat and add the lemon juice, zest, salt, and pepper.
4. In a large mixing bowl, combine the cooked pasta, broccoli, lemon-olive oil sauce, and toasted pine nuts. Toss until well coated and season with additional salt and pepper if desired.