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.Slideshow:More Spaghetti Recipes
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
1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
How to Make It
In a small bowl, mix the butter with the chopped squash blossom petals.
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.
Meanwhile, return the water to a boil. Cook the pasta until al dente. Drain, reserving 1 1/2 cups of the cooking water.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.