Garden Squash And Nasturtium Butter Pasta Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
20: Nasturtiums,
Salt & pepper,
2: Shallots, diced small
4: Tiny yellow squash w/flowers,
1 tsp: Finely chopped fresh savory,
4: Tiny green squash w/flowers,
1 tsp: Finely chopped fresh thyme,
1/2 cup: Chicken stock,
4 tbsp: Sweet butter,
2 Servings: of Tagliatelle,
FOR GARNISH
Additional nasturtiums,
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 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 wont overpower nasturtium butter
~ for example, whole shallots, fava beans, peas, or leeks - can be
added or used in place of squash.
Source from luhu.jp
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 wont overpower nasturtium butter
~ for example, whole shallots, fava beans, peas, or leeks - can be
added or used in place of squash.
Source from luhu.jp
Tags
Pasta/rice