GARDEN SQUASH AND NASTURTIUM BUTTER PASTA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Flowers

Amount Measure Ingredient — Preparation Method
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20 Nasturtiums
2 Shallots — diced small
1 t Finely chopped fresh savory
1 t Finely chopped fresh thyme
4 tb Sweet butter
Salt pepper
4 Tiny yellow squash w/flowers
4 Tiny green squash w/flowers
1/2 c Chicken stock
2 Servings of Tagliatelle
—–FOR GARNISH—–
Additional nasturtiums

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 saute 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.

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Popularity: 6% [?]