Charles Masters
Active Time
Total Time
35 MIN
Serves : 4

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

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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