Garden Squash & Nasturtium Butter Pasta
Yield
2 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
nasturtium flowers
|
* |
| 2 | each |
shallots
diced small |
*
|
| 1 | teaspoon |
savory
finely chopped, fresh |
|
| 1 | teaspoon |
thyme
finely chopped, fresh |
*
|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | each |
yellow summer squash
tiny, with flowers |
|
| 4 | each |
winter squash
green, tiny, with flowers |
*
|
| ½ | cup |
chicken broth
|
|
| 2 | servings |
tagliatelle
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
nasturtium flowers
|
* |
| 2 | each |
shallots
diced small |
*
|
| 5 | ml |
savory
finely chopped, fresh |
|
| 5 | ml |
thyme
finely chopped, fresh |
*
|
| 6E+1 | ml |
butter, unsalted
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | each |
yellow summer squash
tiny, with flowers |
|
| 4 | each |
winter squash
green, tiny, with flowers |
*
|
| 118 | ml |
chicken broth
|
|
| 2 | 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.
