This is one of those memorable little dishes that is so cheerful, it can be served at a brunch or part of a coursed dinner.
6 oz fresh pasta
1/2 cup nasturtium skordalia
1/4 cup pasta water
1 TBSP butter (optional)
1 TBSP bread crumbs
1 TBSP Parmesan
Cook pasta in simmering salted water. Reserve 1/4 cup pasta water, and drain.
In a bowl combine the nasturtium skordalia, pasta water and butter. Toss in the pasta, season and plate.
Garnish with bread crumbs and cheese.
Use the Amaranth Cheddar Biscuit recipe, replace the cheddar with Parmesan. THEN use the Amaranth Parmesan Biscuit as a crumbled garnish.