Nasturtium Pasta Salad

Ingredients

• 3.5 cups nasturtium blossoms rinsed drained
• 3.5 cups boston lettuce leaves rinsed drained
• 0.8 cup cucumber sticks english see notes
• 0.8 pound farfalle pasta dried bow-tie
• 4 oz feta cheese crumbled
• 1.5 teaspoons fresh-ground pepper 
• 0.3 cup juice of lemon 
• 0.3 cup olive oil extra-virgin
• 4 servings salt 
• 0.5 cup marigold petals see notes
• 0.5 cup marigold petals see notes

Equipment

• bowl

Directions

1. Cook pasta in about 3 quarts boiling water over high heat until tender to bite, about 10 minutes.
2. Drain, immerse in cold water, and drain when cool, about 3 minutes.
3. In large bowl, mix lemon juice, oil, and pepper.
4. Add pasta, feta, and cucumber.
5. Mix and season to taste with salt.
6. Add calendula petals and nasturtium blossoms; mix gently.
7. Line a platter or plates with nasturtium leaves. Spoon salad onto leaves.