Garden Squash and Nasturtium Butter Pasta

Yields:	2 servings
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	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	60 minutes

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Ingredients

20	each	nasturtium flowers
2	each	shallots	diced small
1	teaspoon	savory	finely chopped, fresh
1	teaspoon	thyme	finely chopped, fresh
4	tablespoons	sweet butter
1	x	salt and black pepper
4	each	yellow squash	tiny, with flowers
4	each	squash	green, tiny, with flowers
1/2	cup	chicken broth
2	servings	tagliatelle

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.