May Garden Pasta for One

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.

 

about this much is a good amount for one person (about 3 centimeters high I guess)

so good.

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 🙂

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