Penne with Edible Flowers

• 1 pound penne
• 3 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 cup sun-dried tomatoes, drained and thinly sliced
• 1/2 cup parsley, finely chopped
• 3 tablespoons chives, finely chopped
• 6 chive blossoms, broken into florets
• 1 cup assorted flowers, chopped (such as nasturtiums, pansies, dandelions), plus whole for garnish

1. In large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente.
2. While pasta is cooking, heat the oil until hot in a small skillet.
3. Add garlic and cook, stirring, 1 minute.
4. Drain the pasta and put it in a very large bowl.
5. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers.
6. Garnish with whole flowers.

penne, olive oil, garlic, tomatoes, parsley, chives, chive blossoms, assorted flowers

Taken from www.foodnetwork.com/recipes/penne-with-edible-flowers-recipe2.html (may not work)