Yield: 2 servings
|2||Shallots; diced small|
|1 teaspoon||Finely chopped fresh savory|
|1 teaspoon||Finely chopped fresh thyme|
|4 tablespoons||Sweet butter|
|Salt & pepper|
|4||Tiny yellow squash w/flowers|
|4||Tiny green squash w/flowers|
|½ cup||Chicken stock|
|2||Servings of Tagliatelle|
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.