Spaghetti with Lavender/ Fresh Herbs “Pesto”

June 13, 2010

The experiment with lavender continues…

This is a rather simple but interesting spaghetti dish! The feel/ sense of the Mediterranean in a plate!

The fragrance of lemon zest and lavender make this spaghetti dish almost dessert-like, but the saltiness and the kick of the green peppercorns pull you right back to the hot Mediterranean summer! Another “al fresco” experience indoor!

Ingredients: (depending on how many servings, alter the amount of ingredients as necessary!)
  1. Cooked spaghetti
  2. Few stalks of lavender flowers (chopped)
  3. Handful of mixed fresh herbs (chopped)
  4. 1 lemon zest
  5. 1/2 lemon juice
  6. 1 tbsp green peppercorns in brine (drained and crushed)
  7. 1-2 tbsp of the brine for peppercorn
  8. Salt (to taste)
  9. Few tbsp garlic flavoured olive oil. ( For this recipe, I use the left over oil which i used to fry the pork loin steaks, add more flavour. Alternatively, gently fry some garlic slices in hot olive oil until lightly borwn)

Cook the spaghetti as instruction.

To prepare the Lavender “pesto” sauce, combine all the ingredients in a bowl and mix well.

When the spaghetti is ready, stir in the “pesto” to the spaghetti and cook for further 1 minutes under medium heat.

Serve hot with some lavender flower garnish!

mmmm…the summer feeling still lingering……


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