Active Time
Total Time
35 MIN
Serves : 4
Charles Masters

How to Make It

Step 1    

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

Step 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. 

Step 3    

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

Step 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.

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Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: GabyCas

Review Body: Never thought the squash blossoms tasted to good. Definitely recommend.

Review Rating: 4

Date Published: 2017-06-09

Author Name: DavidOntoine

Review Body: I will be adding white wine to this recipe.

Review Rating: 5

Date Published: 2017-06-09

Author Name: Gibona

Review Body: Never thought squash blossoms could be so tasty!

Review Rating:

Date Published: 2017-06-22

Author Name: Bonniebrie

Review Body: Amazing flavor blend. Must do.

Review Rating:

Date Published: 2017-06-15