Spring vegetable pasta with rose flavor

Dice the onion, thinly slice the bamboo shoots, roughly chop the spring cabbage, and parboil the rape blossoms and cut them into bite-sized pieces.

Heat olive oil in a frying pan over low heat, add the chili peppers and chopped garlic and fry slowly to bring out the aroma.

Add the onion to a frying pan and fry until translucent. Add the spring cabbage, rape blossoms, bamboo shoots, and seasonings (A) and continue frying.

Boil the federini in plenty of salted water for about 4 minutes and 20 seconds. Add the chopped asparagus to the pasta pot and boil together.

Add the drained fedellini and asparagus to the frying pan and mix. Add [B] and adjust the seasoning.

Serve in a bowl and top with Italian parsley and edible mini rose petals to finish.