Lavender: Summer's "In-gredient" with Fusilli Pasta

By , Contributor

Summer is here (in case you haven't noticed) and  people are enjoying more time in their gardens. You can go ahead and plant the usual - peppers, tomatoes, strawberries. Or better yet, try this season's trendiest garden addition. Throw in some lavender!

Lavender is the up and coming flavor to add to an array of foods, not to mention the decorative effect a lavender bush will add  to any landscape. My favorite recipe is a refreshing cold pasta dish. It's made with fusilli pasta, fresh peppers, olives, and fresh lavender flowers, a refreshing summertime pasta dish with the fragrance of lavender and a spritz of lemon juice.

Here's the recipe for what is sure to be one of your favorite dishes of the summer.

Lavender and Fusilli Pasta

(from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition)


1 red pepper
1 yellow pepper
2 tbsp (30 gr) chopped olives
4 lavender flowers
1 lb (500 gr) fusilli pasta
3 tablespoons extra virgin olive oil
Juice of ½ fresh lemon


Cut and clean peppers, removing seeds. Place on cookie sheet under broiler for 10 minutes or until skin begins to burn. Remove. Let cool in a paper bag. Remove skins.

Chop peppers and place in a large bowl; add chopped olives.

Gently break apart lavender flowers and add to pepper and olive mixture. Add in olive oil and squeeze in ½ lemon and blend. Set aside. Boil pasta till al dente. Place into olive oil mixture, toss, and serve al fresco! Add salt and pepper to taste.

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Celebrity chef and award-winning author Maria Liberati is considered one of the foremost experts on Italian cuisine and culture in the United States. Winner of the Gourmand World Cookbook Awards for her best-selling recipe novel series The Basic Art of Italian Cooking and her blog. Maria divides her…

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