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. 

Spaghetti with Squash Blossom Butter and Summer Beans
Photo: Charles Masters
Total Time:
35 mins


  • 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 zestplus 1 tablespoon fresh lemon juice

  • Kosher salt

  • Pepper


  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.

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