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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 

July 2017

Gallery

Credit: Charles Masters

Recipe Summary test

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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