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Lavender Pasta Primavera


Cline Cool Chefs celebrates cooking,
creativity, and the passionate chefs who
inspire us to drink more wine with dinner.

lavender pasta primavera

& cool climate pinot noir

Serves 4 to 6

1 pound spaghetti

1 clove garlic, minced

6 small carrots, ends trimmed

1 4-oz package cherry tomatoes

1 orange bell pepper, julienned

1/4 cup extra virgin olive oil

1 teaspoon lavender

1 cup baby chard

Salt and pepper to taste

Parmesan cheese for serving (optional)
1. Bring a large pot of water to a boil and cook pasta per instructions.

2. In a large deep skillet, warm olive oil over medium-high heat;
    add carrots.

3. Cook carrots for about 7 minutes or until just tender, add tomatoes,
    garlic, bell pepper and cook for another minute.

4. Add 1/4 cup olive oil and lavender to pan, tossing with vegetables.

5. Add pasta to vegetable-lavender mixture and toss.

6. Top with chard, lightly toss. Salt and pepper to taste and serve.




 
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