Recipe by Elle Feldman
Sea salt and freshly ground pepper
¼ cup butter
1 tablespoon culinary lavender
1 pound farfalle (bow tie) pasta
Shaved Parmesan cheese to taste
Bring a large pot of water to a boil and add a pinch of sea salt. Cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain pasta. Put butter in a large skillet over medium heat and add lavender when butter is melted. Stir and cook lavender for about 30 seconds, just to release the lavender flavor. Add cooked, drained pasta to the skillet with the lavender butter and toss. Remove the skillet from heat and serve. Sprinkle each serving with a pinch of sea salt, freshly ground black pepper and shaved Parmesan cheese. Garnish each serving with a couple of lavender flowers and serve.