Courtesy Isa Eaton
Serves 6
1 pound penne pasta
1⁄4 cup plus 2 tablespoons olive oil
1 small onion, finely sliced
8 large garlic cloves, slivered
Scant 1/8th teaspoon crushed fennel seeds
1⁄2 cup sundried tomatoes, julienned
1⁄4 cup toasted California pine nuts
1⁄2 cup grated Parmesan cheese
2 cups miner’s lettuce, stems and flowers removed Handful nasturtium flowers, petals separated Salt and pepper to taste
Heat salted pasta water to boil. Heat 2 tablespoons of the oil in a skillet over medium-low heat. Add onions and cook until translucent, 5–7 minutes, then add garlic, fennel, sundried tomatoes and remaining olive oil. Cook penne until al dente, then drain. Combine penne with onion and garlic mix. Turn off heat and toss in Parmesan, pine nuts, miner’s lettuce, nasturtium, salt and pepper.
For a spicier version, replace miner’s lettuce with nasturtium leaves.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
