Garden squash and nasturtium butter pasta

 
                 GARDEN SQUASH AND NASTURTIUM BUTTER PASTA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pasta                            Flowers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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