Nasturtium Pasta Salad

• 3/4 pound dried farfalle (bow-tie) pasta
• 1/3 cup lemon juice
• 1/3 cup extra-virgin olive oil
• 1 1/2 teaspoons fresh-ground pepper
• 1 cup (4 oz.) crumbled feta cheese
• 3/4 cup English cucumber sticks (see notes)
• Salt
• 1/2 cup calendula or marigold petals (see notes)
• 3 1/2 cups nasturtium blossoms, rinsed and drained
• 3 1/2 cups tender nasturtium leaves or butter lettuce leaves, rinsed and drained

1. Cook pasta in about 3 quarts boiling water over high heat until tender to bite, about 10 minutes. Drain, immerse in cold water, and drain when cool, about 3 minutes.
2. In large bowl, mix lemon juice, oil, and pepper. Add pasta, feta, and cucumber. Mix and season to taste with salt. Add calendula petals and nasturtium blossoms; mix gently.
3. Line a platter or plates with nasturtium leaves. Spoon salad onto leaves.

pasta, lemon juice, extravirgin olive oil, freshground pepper, feta cheese, cucumber sticks, salt, calendula, nasturtium blossoms, butter

Taken from www.myrecipes.com/recipe/nasturtium-pasta-salad (may not work)