Garden Squash & Nasturtium Butter Pasta
Submitted by thinamani
Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.
YIELD
2 servingsPREP
40 minCOOK
20 minREADY
60 minNasturtium flowers blended into unsalted butter with shallots, thyme, and savory create a peppery compound butter that becomes the sauce for this garden-fresh pasta. Tiny summer and winter squash sliced into thin rounds get a quick saute in half the nasturtium butter, then simmer with squash blossom ribbons and chicken stock while the tagliatelle cooks.
Nasturtiums have a natural peppery bite, almost like watercress, that cuts through the richness of the butter. That spicy-floral quality is what makes this dish so distinctive.
The squash blossoms cook in the simmering stock just long enough to wilt. They add a delicate sweetness and silky texture that melts into the sauce. Adding them too early turns them to nothing.
Chef Tips
- Use the freshest nasturtiums you can find, ideally picked that day. Wilted flowers lose their peppery punch and turn the butter muddy.
- Saute the squash rounds gently. You want them tender but still holding their shape, not mushy.
- Toss the drained pasta with the remaining nasturtium butter right in the pan. The residual heat melts the butter into a glossy sauce that coats every strand.
- Garnish with whole nasturtium blossoms for a stunning presentation.
Variations
- Swap the squash for whole shallots, fava beans, peas, or leeks as the recipe suggests.
- Use fresh fettuccine or pappardelle instead of tagliatelle for a slightly different texture.
- Make it vegetarian by using vegetable stock in place of chicken stock.
Ingredients
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.
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