Bring a large pot of water to a boil and salt it. Shred
vegetables, using a food processor
or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender
and cook, stirring occasionally, until they barely soften, just 5 minutes or so.
Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain
, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist.
Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta
and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish
with a couple of lavender flowers if you have them, and serve.