Courtesy Isa Eaton
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.