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Garden Squash and Nasturtium Butter Pasta
Ingredients
DirectionsSeparate 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. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewOven Kalua Pork Awesome! I made all Hawaiian dishes and this was the main course, totally divine. |
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