Spring Garden Pasta

Name: Spring Garden Pasta
Total time: 45
Yield: 4
Ingredients: 2 cups all-purpose flour; 3 large eggs, at room temperature; 2 tablespoons olive oil; 1 teaspoon salt; 2 tablespoons water, or as needed; 1 cup edible flower petals, chopped into 1/2-inch pieces; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh dill; ½ cup shredded Parmesan cheese; ¼ cup butter, melted; 1 lemon, zested and juiced; salt and ground black pepper to taste

Recipe by Allrecipes Magazine from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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2 cups all-purpose flour
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3 large eggs, at room temperature
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2 tablespoons olive oil
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1 teaspoon salt
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2 tablespoons water, or as needed
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1 cup edible flower petals, chopped into 1/2-inch pieces

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2 tablespoons chopped fresh thyme
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2 tablespoons chopped fresh dill
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½ cup shredded Parmesan cheese
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¼ cup butter, melted
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1 lemon, zested and juiced
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salt and ground black pepper to taste

Instructions

Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.
Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.