Garden Squash & Nasturtium Butter Pasta

Name: Garden Squash and Nasturtium Butter Pasta
Total time: P1H
Yield: 2
Cuisine: Fusion
Ingredients: nasturtium flowers; shallots; savory; thyme; butter, unsalted; salt and black pepper; yellow summer squash; winter squash; chicken broth; tagliatelle

Submitted by thinamani

YIELD

2 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

EACH NASTURTIUM FLOWERS *

EACH SHALLOTS
diced small *

TEASPOON SAVORY
finely chopped, fresh

TEASPOON THYME
finely chopped, fresh *

TABLESPOONS BUTTER, UNSALTED

X SALT AND BLACK PEPPER *

EACH YELLOW SUMMER SQUASH
tiny, with flowers

EACH WINTER SQUASH
green, tiny, with flowers *

CUP CHICKEN BROTH

SERVINGS TAGLIATELLE *

Directions

Separate nasturtiums from stems and chop them.

Blend flowers, shallots, and herbs together with butter and season with salt and pepper.

Slice squash into thin rounds and squash blossoms into ribbons.

Keep each separate.

Gently sauté squash alone in half the nasturtium butter for 2 to 3 minutes.

Add chicken stock and squash blossoms and simmer while you cook the pasta.

Drain pasta and add it with remaining nasturtium butter to squash; season and mix well.

Serve garnished with additional nasturtium blossoms.

Variation: Delicate vegetables that won’t overpower nasturtium butter - for example, whole shallots, fava beans, peas, or leeks - can be added or used in place of squash.