RUE’s Co-Principal Danny Seo is also a bestselling cookbook author and magazine editor! He shares one of his favorite dishes from the Naturally, Danny Seo magazine archives.

It may seem like they’re a fancy latecomer to the party, but edible flowers have been gracing dishes since Roman times. Loved for their delicate beauty and flavor, the botanicals also offer nutritional zing. So, what are you waiting for? The fact is you don’t even need a garden; grow your favorites in pots in a sunny window or order prepackaged organic blooms from one of many online suppliers. Besides, the flowers look as delightful as they taste. Scattering a few colorful petals on your plate is a perfect way to make your dish as pretty as possible.

MAKES ONE 1 CUP ‘ALFREDO’ SAUCE; 2 SERVINGS OF PASTA

GATHER

FOR THE LEMON ALMOND ‘ALFREDO’:
1 yellow pepper, de-ribbed, seeded, and diced
1 tablespoon lemon zest
¼ cup lemon juice
⅓ cup almond butter
¼ cup nutritional yeast
1 teaspoon black pepper
2 teaspoons sea salt, or to taste
1 teaspoon lemon extract

FOR THE LINGUINE:
½ pound whole wheat linguine
2 zucchinis, cut into ribbons with peeler
1 teaspoon sea salt, or to taste
Pinch red chili flakes
2 tablespoons poppy seeds
12 pansies, or edible flower of choice

MAKE IT

1. To make the Lemon Almond ‘Alfredo’: Add diced yellow pepper, lemon zest, lemon juice, almond butter, nutritional yeast, pepper, salt, and lemon extract to a high-speed blender.

2. Process on high speed until smooth, and set aside. (Note: mixture will taste concentrated and slightly salty before tossed with pasta.)

3. To make the Linguine: Bring a medium pot filled halfway with water to a rolling boil.

4. Add the linguine, and cook for 6 minutes or until tender, taking care not to overcook.

5. Carefully drain pasta and toss with zucchini ribbons, salt, chili flakes, and Lemon Almond ‘Alfredo.’ If desired, mixture can be thinned slightly with small amount of pasta water.

6. Plate pasta and garnish with poppy seeds and edible flowers. Serve warm.