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Add water and a handful of dried or fresh blue pea flowers to a pot. Heat until the water turns deep blue, then strain out the flowers.
In the blue water, add salt and a little oil, then add the pasta and cook until al dente. Strain the pasta and reserve some of the blue pasta water.
Heat olive oil and butter in a pan. Add chopped garlic, lemon zest, lemon juice, and fresh coriander. Mix well.
Add chilli flakes, salt, and pepper. Stir and pour in fresh cream, a splash of milk, and a dash of reserved blue pasta water to loosen the sauce.
Let the sauce cook for a minute, then add the cooked pasta. Simmer for 3-4 minutes, tossing until fully coated. Serve hot.
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You can substitute blue pea flowers with any edible flowers for a different color.
Can I use dried blue pea flowers?
Yes, both dried and fresh blue pea flowers can be used.
What can I use instead of blue pea flowers?
You can use any edible flowers to achieve a different color.
How do I know when the pasta is al dente?
The pasta should be firm to the bite but not hard.
Can I skip the cream?
Yes, but the cream adds a smooth texture to the sauce.
How much blue pasta water should I reserve?
Reserve about a cup of blue pasta water to adjust the sauce consistency.
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