Spaghetti with Squash Blossom Butter and Summer Beans

2005 F&W Best New Chef Lachlan Mackinnon-Patterson adds a generous amount of crisp green and wax beans to this light summer pasta for crunch and body, so the dish uses fewer noodles.

  • Total Time:
  • Servings: 4

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  • 4 tablespoons unsalted butter, 
at room temperature

  • 9 squash blossoms, stems and pistils removed and petals 
finely chopped (1/2 cup), plus whole petals for garnish

  • 8 ounces green beans, trimmed

  • 6 ounces wax beans, trimmed

  • 1/2 pound spaghetti 

  • 1/4 cup snipped chives

  • 2 tablespoons chopped basil leaves, 
plus small leaves for garnish 

  • 2 tablespoons finely grated Pecorino Toscano or Romano cheese, 
plus more for serving

  • 1/2 teaspoon finely grated lemon zest
plus 1 tablespoon fresh lemon juice 

  • Kosher salt
  • Pepper 

How to make this recipe

  1. In a small bowl, mix the butter with 
the chopped squash blossom petals.

  2. Prepare an ice bath. In a large pot 
of salted boiling water, blanch the green 
and wax beans until crisp-tender, 
about 3 minutes. Using a slotted spoon, transfer the beans to the ice bath to cool completely. Drain, pat dry and halve the beans lengthwise. 

  3. Meanwhile, return the water to a boil. Cook the pasta until al dente. Drain, reserving 1 1/2 cups of the cooking water. 

  4. In a large skillet, melt the squash blossom butter. Add the pasta and pasta water and bring to a boil over moderately high heat. Add the beans and cook, stirring, until the sauce is thickened and the beans are heated through, about 2 minutes. Add the chives, the chopped basil, the 2 tablespoons of cheese, and the lemon zest and lemon juice; season with salt and pepper. Transfer the pasta to shallow bowls and garnish with more cheese, squash blossom petals and basil leaves; serve.

Contributed By Photo Charles Masters Published July 2017

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