I’ve got an extra day off today so I decided to make something new from the garden and decided on pasta. This time I used pea leaves and tendrils, radish greens, japanese mustard greens, viola petals, Spanish mint, hyssop, and marjoram from the garden, added olive oil, a splash of malt vinegar (only because I don’t have any lemons on hand) garlic, salt and pepper and let it sit while I boiled the noodles. This takes exactly as long as it takes you to cook the noodles so if you’re in a hurry or don’t feel like cooking this is perfect. You can make the dressing a few hours beforehand too, the longer it sits the better it will taste! I also added a bit of parmesan cheese. And again, this will work with any greens and herbs in your garden, I can absolutely recommend this combination though, the mint is really great in it.
The great thing about growing vegetables like peas, mustard and radish is that all parts of the plant are edible so you can use them in a ton of different ways. Also, all three of them grow quickly and early, so you can get some fresh greens earlier on in the year!
And I do promise to do some more vintage sewing posts soon! First rainy day I promise. Enjoy the fine weather 🙂