Prepare the Pasta and Spring Onions:

• Clean and trim the spring onions, removing the top green parts.

• Bring a large pot of salted water to a boil. Cook the pasta until al dente. About 5 minutes before the pasta is done, add the spring onions to the pot.

• Reserve a small amount of pasta cooking water, then drain the pasta and spring onions. Rinse under cold water to cool.

• Place the pasta in a bowl, drizzle with 2 tablespoons of olive oil, and mix well.

Make the Sauce:

• While the pasta cooks, wash and dry the parsley, marjoram, mint, and spinach leaves.

• Toast the pine nuts in a dry pan for 1-2 minutes until golden brown.

• In a blender, combine half of the spinach, fresh herbs, and some olive oil. Pulse a few times.

• Add the blanched spring onions and a bit more olive oil. Pulse again.

• Add half of the toasted pine nuts, salt, and pepper, and blend until combined. If needed, add more olive oil or reserved pasta water for a smoother consistency.

Assemble the Salad:

• Mix the sauce into the cooled pasta.

• Add the remaining pine nuts, spinach leaves, and Parmigiano cheese flakes.

• Toss gently to combine.

• Garnish with edible flowers before serving.